Thai Coconut Peanut Pork Meatballs

Thai Coconut Peanut Pork Meatballs

These easy pork meatballs in a Thai curry sauce are packed with flavor -- a perfect appetizer for any gathering.

  • Minutes Prep Time
  • Minutes Total
  • 12 Recipe Yield
  • Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper.
  • In large bowl, mix Meatball ingredients until well blended. Shape meatball mixture into 24 (1 1/2-inch) balls. Place in pan. Bake 15 to 20 minutes or until no longer pink in center (165°F).
  • Meanwhile, in 12-inch nonstick skillet, mix all Thai Curry Sauce ingredients except cilantro. Cook over medium heat 5 to 6 minutes, stirring occasionally, until thoroughly heated. Add meatballs to sauce; toss to coat. Sprinkle with 1 tablespoon cilantro. Serve with toothpicks.
  • Ground beef can be substituted for the ground pork in this recipe.
  • Serve these flavor-packed meatballs over basmati or jasmine rice for a quick supper.

Meatballs

  • 1 lb ground pork
  • 1 egg
  • 1/4 cup Progresso™ plain bread crumbs
  • 2 cloves garlic, finely chopped
  • 1 teaspoon finely chopped fresh gingerroot
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt

Thai Curry Sauce

  • 1 can (13.66 oz) coconut milk (not cream of coconut)
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons red curry paste
  • 2 teaspoons Sriracha sauce
  • 1/4 teaspoon salt
  • 1 teaspoon grated lime peel
  • 1 teaspoon lime juice
  • 1 tablespoon chopped fresh cilantro leaves

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