Ingredients

The following ingredients have 4 Servings
  • 1 lb ground pork (454 g)
  • 1/2 bunch scallions, very thinly sliced
  • 4 cloves garlic, minced (20 g)
  • 2 tablespoons soy sauce (32 g)
  • 1 tablespoon Worcestershire sauce (15 g)
  • 3 tablespoons ketchup (48 g)
  • 2 tablespoons spicy brown mustard (32 g)
  • 1 egg, lightly beaten (57 g)
  • 1/2 cup bread crumbs, or more as needed (42 g)
  • salt and pepper, as needed
  • 2 tablespoons oil (30 g)
  • 1 onion, roughly chopped (220 g)
  • 1 red bell pepper, roughly chopped (227 g)
  • 3 cloves garlic, minced (15 g)
  • 1 jalapeno, seeded, minced
  • 1 basket mushrooms, quartered (227 g)
  • 1 container cherry tomatoes, halved (227 g)
  • 1 1/2 cups peas (225 g)
  • 2-4 tablespoons red curry paste (depending on how spicy and flavorful you like it) (44-88 g)
  • 1 (14 oz) can coconut milk
  • salt and pepper, to taste
  • 1/4 cup cilantro, roughly chopped (12 g)
  • 1/2 bunch scallions, roughly chopped

Instruction

  • In a medium bowl, combine the ingredients for the meatballs until well combined (but do not overmix, or they’ll get tough).
  • Form the mixture into balls and place into a lightly greased 9 x 13” casserole dish. (If you want them to have a crisp crust, you can sear them briefly in 1 Tbsp oil until browned on each side, about 3 minutes per side over high heat).
  • In a large pot, heat the oil over medium heat. Add the onions and peppers and saute until the onions are translucent, about 5-7 minutes.
  • Add the garlic and jalapeno and saute until fragrant, about 1 minute more.
  • Stir in the tomatoes, curry paste, and coconut milk. Stir to heat through and form a smooth sauce. Season with salt, pepper, and cilantro.
  • Pour the mixture over the meatballs and bake in a 350 degree oven until the sauce is bubbly, the vegetables are tender, and the meat is cooked through, about 15-20 minutes (it will take more like 10-15 if you sear the meatballs first).