Curried pork balls

8 Jun

600g pork mince
Salt and freshly ground black pepper
425ml can coconut milk
2 tbsp Thai red curry paste
¼ cup chopped fresh coriander

1. Place pork mince in a bowl and season well with salt and pepper. Mix well, then with damp hands (to stop the mixture sticking) shape mixture into 20 small balls.

2. Heat oven to 200°C. Line a baking pan with nonstick baking paper. Add meatballs and bake for 25 minutes, shaking the pan or turning regularly until meatballs are browned all over and cooked through.

3. Remove pan from the oven and transfer pork meatballs to paper towels to drain off any excess fat.

4. At the same time, heat the coconut milk and curry paste in a saucepan, then simmer for 5 minutes. Add meatballs and stir to coat in curry sauce. Simmer for 5 minutes then serve, scattered with coriander.

Tip: To avoid mincemeat sticking to hands when rolling meatballs, dip hands in cold water before handling the mince and try not to over-handle the meat.



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