Menu Close

Spicy Pork Meatballs with Coconut Rice

blank
Jump to Recipe Print Recipe

 

Spicy Pork Meatballs with Coconut Rice

An amazing dinner of pork meatballs flavoured with Thai red curry paste served with coconut rice and Asian greens. And there's enough pork mince to make extra rissoles for lunch the next day along with some baked sweet potato and greens.
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Main Dish
Cuisine: Modern Australian, Thai-flavours
Cooking Method: Microwave & Stove-top, Pan-frying, Stir Fry
Servings: 4 servings
Calories: 1751kcal
Author: The Cook

Equipment

  • Medium Saucepan with Lid
  • Baking Paper
  • Baking Tray
  • Large Bowl
  • Large Frying Pan

Ingredients

Plus Lunch Next Day

Instructions

  • Tear the kaffir lime leaves into 1 cm (⅜") pieces (see Note 2 ). Add the coconut milk, water, kaffir lime leaves and salt to a medium saucepan and bring to the boil. Add the basmati rice and stir. Cover with a lid and reduce the heat to low. Cook for 15 minutes, then remove the saucepan from the heat. Set aside, keep covered until the rice is tender and any remaining cooking water is absorbed (about 10 minutes).
    Make the coconut rice
  • While the rice is cooking, thinly slice the spring onion (see Note 3 ). In a large bowl, combine the pork mince, brown sugar, breadcrumbs, eggs, Thai red curry paste and spring onion. Using damp hands, shape heaped tablespoons of mixture into meatball rissoles (see Note 4). Set aside on a plate.
    Make the Thai flavoured meatballs
  • Roughly chop the bok choi. Cut the broccoli into small florets and dice or slice the stalk (see Note 5 ). In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli and a dash of water and cook for about 5 minutes or until nearly tender. Add the bok choi and cook for a further 2 minutes until just tender. Season to taste with salt and pepper, transfer to a plate and cover to keep warm.
    Cook the green vegetables
  • Return the frying pan to a medium-high heat and add a generous drizzle of olive oil. Add ½ the meatballs and cook, turning occasionally, until browned all over and cooked through (about 5 minutes - see also Note 4). Transfer to a plate and repeat with the remaining meatballs.
    blank
  • To serve, divide the coconut rice between plates and top with the cooked green vegetables and pork meatballs. Thinly slice the chillies (if using) and sprinkle over the meal. Serve with sweet chilli sauce and lime wedges on the side.
    blank

Making Your Lunch Next Day

  • Preheat the oven to 220°C/200°C fan-forced (425°F ; Gas Mark 7 -8).
    blank
  • Cut the sweet potato (unpeeled) into 1 cm (⅜") cubes. Place on an oven tray lined with baking paper, drizzle with olive oil, season with salt and pepper, and toss to coat. Bake for 25 minutes or until tender. Set aside.
    Cut and cook the sweet potato
  • In the meantime microwave the pork rissoles until hot, 2-3 minutes. Trim the snow peas, then slice into 1 cm (⅜") pieces. Juice the lime and combine with the sweet chilli sauce. Divide the baby spinach leaves, sweet potato, snow peas and roasted cashews between serving plates, then top with the hot rissoles and sweet potato cubes.
    Lunch the next day
Rate & Comment on this this Recipe

Notes

  1. Thai red curry paste is readily available from most large supermarkets, or you can make it using our recipe ;
  2. You don't necessarily have to cut the kaffir lime leaves, it is ok to just scrunch them up. The idea is to release the oils into the cooking water for flavour ;
  3. It is best to just use the white parts of the spring onion. If you use the green parts of the onion you will find that the rissoles won't bind together properly. Rather than discarding the green parts, they can be put on top of the cooked vegetables when serving.
  4. The meat can be rolled into small balls or they can be flattened to resemble small hamburger patties. I find that flattening the rissoles to 1½ cm (⅔") makes them easier to cook and it is easier to ensure they are cooked through whilst having a good outer colour.
  5. Use a mandoline slicer to cut up the broccoli stems. It results in consistent pieces that cook evenly.

Nutrition

Serving: 1serving | Calories: 1751kcal | Carbohydrates: 186g | Protein: 65g | Fat: 89g | Saturated Fat: 38g | Cholesterol: 208mg | Sodium: 1664mg | Potassium: 3046mg | Fiber: 17g | Sugar: 57g | Vitamin A: 18820IU | Vitamin C: 374.3mg | Calcium: 557mg | Iron: 17.8mg
Tried this recipe?Mention @cooking_r or tag #aussietasterecipes!
Like this recipe?Follow us @csoftwareaustra

Comments via Facebook

You might also like :

Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments
0
Would love your thoughts, please comment.x
()
x
Send this to a friend
blank
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
blank
Your Information will never be shared with any third party.
OR
blank
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
blank
Simple.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctor, nisi elit consequat ipsum.
2018 (C) All rights reserved.
{loginbox-username}
{loginbox-password}
{loginbox-remember}
{loginbox-submit}
Enter Your Details
Remember Me
Got Freebies?
Designer? Try our weekly freebies pack! Subscribe now and we will send you this week’s pack immediately.
Your Email
2016 (С) All rights reserved.
Enter Your Account
blank
{loginbox-username}
{loginbox-password}
{loginbox-remember}
Remember Me
{recaptcha}
{loginbox-submit}
blank
blank
JOIN OUR COMMUNITY
Just one step to success!
Don't Miss Out!
Stay in touch with us by receiving our monthly newsletter of new recipes and related food posts.
Aussie Taste
Recipe Newsletter
Subscribe to our newsletter and keep up with our latest recipes and cooking information.
Subscribe Now
Fresh berries straight from da woods. Get a 50% discount by subscribing to our free newsletter.
blank
blank
Cooking is Easy
Do you like lobsters? We teach chefs to cook better. Subscribe now and get a free invitation to our cooking class!
We never share your data with 3rd parties.
2018 (С) All rights reserved.
Aussie Taste
Subscribe to our newsletter and get cooking help, food information, and wholesome healthy recipes
2017 (C) All rights reserved.
Aussie Taste Recipes
Enjoy our recipe newsletter with plenty of cooking information and straight forward recipes
Follow Us.
This is Photoshop's version of Lorem Ipsum. Proin gravida nibh vel velit auctor aliquet. Aenean sollicitudin, lorem quis bibendum auctot mauris. Morbi accumsan ipsum velit. Nam nec tellus a odio tincidunt auctor a ornare odio. Sed non taciti sociosqu.
2017 (C) All rights reserved.