Thai green curry with pork meatballs

Thai green curry meatballs Easy Food
Serves 4-6
For the meatballs:
900g minced pork
4 tbsp coriander, chopped
1 x 3cm piece of fresh ginger, grated
1 garlic clove, crushed
2 spring onions, finely sliced
1 lime's juice
1 tbsp fish sauce
½ tsp black pepper
60g breadcrumbs
2 eggs, lightly beaten
1 tbsp vegetable oil

For the sauce:
2 tbsp Thai green curry paste
800ml coconut milk
1 tbsp brown sugar
1 tsp fish sauce
1 lime's juice

To serve:
Coriander, chopped
Red chilli, chopped
Lime wedges

  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  2. In a large bowl, place all of the meatball ingredients and use clean hands to combine.
  3. Shape the mixture into meatballs about the size of ping-pong balls.
  4. Bake for 12-15 minutes, turning halfway. Remove from the oven and set aside.
  5. Heat the coconut oil in a large wok or any pan with high sides. Add the curry paste and stir for 1-2 minutes.
  6. Add the remaining sauce ingredients and stir well to combine. Add the meatballs and simmer together about 15 minutes, until everything is heated through and the meatballs are flavoured with the sauce.
  7. Serve over rice and garnish with chopped coriander, chopped red chilli and lime wedges for squeezing.

Per serving: 840kcals, 43.7g fat (29.6g saturated), 115.1g carbs, 7.4g sugars, 7g protein, 6g fibre, 0.626g sodium