Spicy Pork Meatballs with Coconut Rice

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.
  • 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.

Making Your Lunch Next Day

  • Preheat the oven to 220°C/200°C fan-forced (425°F ; Gas Mark 7 -8).
  • 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

Alternative Comment Form

avatar

  
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouth
  Subscribe  
Notify of
Send this to a friend