Ingredients

The following ingredients have 6 Servings
  • 1 1/2 pounds Ground Pork
  • 1 cup Cooked White Rice
  • 1 small bulb Shallot, minced
  • 1 Tablespoon Red Curry Paste
  • 2 teaspoons Rice Vinegar
  • 1 teaspoons Ground Coriander
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Salt
  • 2-4 Tablespoons Oil
  • Boston Leaf Lettuce Leaves ((or iceberg lettuce leaves))
  • Thai Peanut Sauce, for serving
  • Roasted, Unsalted Peanuts

Instruction

  • Combine all ingredients for the meatballs, except oil, in a large mixing bowl. Mix with your hands until evenly combined. Roll into 2-inch balls and refrigerate until ready to cook. Can be refrigerated for up to a day.
  • Heat oil in a large skillet over medium-high heat. When oil begins to shimmer, add meatballs (working in batches if they don't easily fit in the pan). Cook meatballs, shaking the pan frequently, until golden brown on the outside and cooked through, about 8 minutes. Be careful as the meatballs cook - they will splatter and pop, so use a splatter guard or cover the pan lightly with foil to prevent too much splatter.
  • Serve the meatballs with peanut sauce for dipping. You can also serve them in lettuce cups with extra peanuts for crunch.