Thai Meatballs in a Tomato Coconut Curry Sauce

These Thai-inspired meatballs are packed with bright and aromatic flavors and simmered in a fragrant tomato coconut curry sauce. While not a true Thai curry, I love experimenting with Thai ingredients and reinventing dishes. Serve over jasmine rice or rice noodles.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 381 Calories

Ingredients

• salt to taste
• ½ cup minced onion
• 1 ½ teaspoons minced garlic
• 1 ½ teaspoons minced fresh ginger root
• 1 tablespoon peanut oil
• 2 teaspoons fish sauce
• 2 tablespoons peanut oil, divided
• 2 tablespoons red curry paste
• 1 ½ pounds lean ground pork
• ¾ teaspoon lemon grass puree
• 3 tablespoons minced fresh cilantro
• 1 (28 ounce) can Hunt's® Diced Tomatoes
• ¾ cup canned coconut milk
• 1 tablespoon Fresh chopped cilantro

Recipe Instructions

Step 1

Combine pork, fish sauce, garlic, ginger, lemon grass paste, cilantro, and peanut oil in a mixing bowl. Mix well. Refrigerate at least 1 hour to blend flavors.

Step 2

Shape pork mixture into 1 1/4-inch meatballs. (Mixture should yield approximately 34 to 36 meatballs.)

Step 3

Heat 1 tablespoon peanut oil in a large skillet over medium heat. Cook meatballs in batches, giving the pan a shake occasionally. Turn meatballs until brown on all sides and cooked through, approximately 14 to 16 minutes. Remove meatballs to a bowl.

Step 4

In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Cook onion until translucent, 5 to 6 minutes. Add tomatoes and bring to a simmer. Stir in curry paste. Cover and simmer over low heat until sauce begins to reduce, 20 to 25 minutes. Remove from heat and cool slightly.

Step 5

Process sauce with an immersion blender until smooth. Stir in coconut milk and adjust taste by adding additional salt if needed. Return meatballs to sauce and simmer for an additional 5 minutes, or until warmed through.

Step 6

Garnish with cilantro if desired.