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Coconut Curry Pork Meatballs

Coconut Curry Pork Meatballs

with Peppers and Herby Basmati

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Like a warm hug, this curry bowl will have you feeling as snug as a bug! Indian-spiced coconut broth is the perfect vessel for juicy pork meatballs and tender veggies. It's all served with fluffy basmati so you can soak up all that velvety goodness!

Tags:Family
Allergens:Mustard/Moutarde

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Pork

165 mL

Coconut Milk

30 g

Ginger

1 tbsp

Indian Spice

(ContainsMustard/Moutarde)

7 g

Cilantro

¾ cup

Basmati Rice

160 g

Sweet Bell Pepper

56 g

Onion, chopped

2 tbsp

Tomato Sauce

Not included in your delivery

½ tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3305 kJ
Calories790 kcal
Fat39 g
Saturated Fat22 g
Carbohydrate77 g
Sugar8 g
Dietary Fiber4 g
Protein33 g
Cholesterol95 mg
Sodium660 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Zester
Medium Bowl
Measuring Spoons
Large Pot
Instructions
Instructionsarrow up iconarrow up icon
1

Before starting, wash and dry all produce. Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.

2

While the rice cooks, cut the pepper into 1/2-inch pieces. Peel, then mince or grate the ginger. Combine the pork and half the ginger in a medium bowl. Season with pepper and 1/2 tsp salt. Roll mixture into 8 equal meatballs, you should have 16 for 4 ppl.

3

Heat a large pot over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the meatballs. Cook, until golden-brown all over, 3-4 min. (TIP: Don't over crowd the pan! Cook in batches for 4 ppl!) Transfer meatballs to a plate. (NOTE: It's ok if the meatballs are not cooked though yet. We will finish cooking them in Step 4!)

4

Add the onions and peppers to the same pot. Cook, until veggies begin to soften, 1-2 min. Add the Indian spice, ginger and tomato sauce. Cook until fragrant, 30 sec. Add the coconut milk, meatballs along with any liquid from the plate and 1/4 cup water (dbl for 4 ppl). Bring mixture to a boil, then reduce heat to medium. Simmer, until sauce is slightly thickened and meatballs are cooked through, 6-7 min.** Season with salt and pepper.

5

While the meatballs simmer, roughly chop the cilantro. Fluff the rice with a fork. Season with salt and stir in half the cilantro. Divide rice between bowls. Top with the pork meatball and coconut curry. Sprinkle the remaining cilantro on top.