Pork Balls In Curry Sauce Recipes

Steps:

• Combine ground pork, bread crumbs, egg, onion and salt.
• Shape into 1 1/2-inch balls (about 30).
• Heat oil in a fry pan.
• Add half pork balls and cook, shaking pan to brown all sides.
• Remove browned balls from pan and repeat with remainder.
• Remove browned balls from pan; pour off fat, measure and return 2 tablespoons to pan.
• Add red peppers, curry powder and ginger; cook and stir about 1 minute.
• Add onions, garlic, vinegar, tomato sauce, sugar and chicken broth; stir to blend and bring to a boil.
• Add pork balls; cover; reduce heat and simmer for 45 minutes.
• Push balls to one side and stir in sour cream; carefully mix sauce and balls.
• Serve with noodles or rice, if desired and fresh herbs scattered to garnish.

Steps:

• Preheat the oven to 450 degrees F. In a small bowl, whisk together 1 tablespoon ginger, 1 tablespoon garlic, the egg, 1 tablespoon Curry Powder, the sesame oil and 1 teaspoon salt. In a separate large bowl, combine the beef, pork, jalapeno and scallions, then stir in the ginger-garlic mixture until well combined.
• Heat 1 tablespoon oil in a small saute pan over medium-high heat. Check the meatball mixture for seasoning by taking a small amount and cooking a tester patty. Taste and adjust the remaining meatball mixture with more salt if necessary.
• Drizzle 2 tablespoons vegetable oil onto a rimmed baking sheet. Form the beef mixture into 18 meatballs, about 2 tablespoons each. Arrange onto the prepared baking sheet. Bake the meatballs, shaking the pan halfway through, until crispy on all sides, 15 to 20 minutes.
• Heat the remaining 1 tablespoon vegetable oil in a large skillet over medium heat. Add the onions and 1/2 teaspoon salt. Cook, stirring occasionally, until the onions are translucent, 5 to 7 minutes. Stir in the thyme, the remaining 1 tablespoon garlic, remaining 1 tablespoon ginger and 2 teaspoons Curry Powder. Cook until aromatic, 1 minute. Add the chicken stock and coconut milk and bring to a boil. Reduce to a simmer over medium-low and cook until the sauce starts to thicken slightly, 10 minutes. Add the meatballs and cook until heated through. Garnish with cilantro and serve.
• Mix all of the spices together in a small bowl. Store in an airtight container for up to 2 months. Makes about 1/4 cup.

Steps:

• Place a rack in top third of oven; preheat to 450°F. Grease a rimmed baking sheet with 1 Tbsp. oil. Vigorously mix pork, scallions, egg, ginger, 1 tsp. salt, and remaining 1 Tbsp. oil in a large bowl with a wooden spoon until mixture is shaggy and lightens slightly in color, about 1 minute.
• Working one at a time, scoop out heaping 1-tablespoonful portions and roll into balls; arrange on prepared baking sheet. Bake meatballs until cooked through and browned on top, 8-10 minutes.
• Meanwhile, heat coconut cream and curry paste in a large skillet over medium-high, stirring occasionally, until bubbling, about 2 minutes. Reduce heat to low and stir in spinach and remaining 1 tsp. salt. Cook, stirring often, until spinach is wilted, about 3 minutes. Transfer to a blender and purée until smooth. Add lime juice and blend to combine.
• Divide noodles or rice among plates and arrange meatballs on top. Pour sauce over and top with coconut. Serve with lime wedges for squeezing over.
• DO AHEAD: Meatballs can be formed 1 day ahead. Arrange on baking sheet; cover and chill.

Steps:

• Place pork in a medium bowl.
• Place oats in a mini food processor or blender and pulse until coarsely ground, 5 to 10 seconds. Sprinkle on top of pork. Rinse out processor.
• Combine carrot, water, fish sauce, garlic, lemongrass paste, ginger, salt, and red pepper flakes in the food processor. Blend until no large chunks remain, 10 to 15 seconds. Pour mixture over pork.
• Add egg to the bowl and mix ingredients until thoroughly combined. Roll meat mixture into 24 balls, roughly 1 1/2 inches in diameter.
• Heat coconut oil in a large skillet over medium heat. Brown meatballs lightly on all sides, 2 to 3 minutes per side. Transfer partially cooked meatballs to a bowl.
• Whisk coconut milk, curry paste, brown sugar, and fish sauce together in the same skillet; bring to a simmer. Return meatballs to the skillet and simmer until no longer pink inside, 8 to 10 minutes. Season with salt and stir in lime juice. Remove from heat. Sprinkle meatballs with cilantro right before serving.

Steps:

• Put the self raising flour into bowl. Add a tsp of baking powder. Add seasoning. Gradually add water until you have a smooth double cream consistency - not too runny.
• Cut up pork into cubes around 1 inch or slightly smaller. Dip in flour and then dip in the batter.
• Heat up some oil in a pan, wok or deep fat fryer. It requires a good amount if you are using a pan - you want the balls to be submerged in the oil. Remember to turn the heat down once it gets to the right temperature. And remember to never leave unattended.
• Add the coated pork to the hot oil, a few at a time. You want them to go a nice golden brown colour - will take about 4-6 minutes.
• Take out and blot on kitchen roll. You can serve these immediately or cool them down and freeze.

Steps:

• Combine ground pork, bread crumbs, egg, onion and salt. Shape into 1 1/2-inch balls (about 30).
• Heat oil in a fry pan.
• Add half pork balls and cook, shaking pan to brown all sides.
• Remove browned balls from pan and repeat with remainder.
• Remove browned balls from pan; pour off fat, measure and return 2 tablespoons to pan.
• Add red peppers, curry powder and ginger; cook and stir about 1 minute. Add onions, garlic, vinegar, tomato sauce and chicken broth; stir to blend and bring to a boil.
• Add pork balls; cover; reduce heat and simmer for 45 minutes.
• Push balls to one side and stir in sour cream; carefully mix sauce and balls.

Steps:

• MEATBALLS:.
• Mix the meats with salt, add scallion, pepper, egg and mix again. Add the milk bit by bit along with the flour. Let the meatballs rest for about 30 min in the fridge (I usually skip this step).
• Boil approx 6 cups of water with salt added approx 1 tsp in a large pot.If you have it add a few tops of selleri for added flavour.
• Stir the meatball dough again. Dip a large spoon in the water and take a spoonful of meatball dough and form into a ball. Place the ball in the water. (I usually form all the meatballs first and put on a plate while I wait for the water to boil, no stress and all meatballs can be placed in the water at the same time).
• The meatballs should measure about the same diameter as when you make the OK sign with thumb and pointy finger :) - approx 2 inch.
• Lower heat to a simmer when all meatballs are in the pot. Boil/simmer until the meatballs feels hard when pressed with a finger, approx 8-10 minute.
• Remove from the water.
• Take approx 3 cups of water the meatballs were cooked in, run it through a sieve and reserve for the sauce.
• CURRY SAUCE:.
• Melt the butter at high heat but do not let it brown; add scallion and let them fry for 1 minute
• Reduce heat to medium and add curry and shredded apple. Stir 1 min and add the flour and stir until completely combined. Add tarragon.
• Stir in the water from the meatballs a bit by bit (approx 2 1/2 - 3 cups depending on how thick you want your sauce). You can always use chicken broth if you run out of the water from the meatballs.
• Add salt and pepper to taste if necessary and let the sauce simmer for 5 minute.
• Add the meatballs to the sauce 5 min before serving and let them warm through in the sauce
• Serve with rice,.

Steps:

• In a bowl combine ground pork, garlic, zest, and ginger. Using moistened hands mix until well combined. Shape into walnut-size balls.
• In a wok or frying pan heat the oil over medium heat. Add the curry paste and cook until aromatic (about 1 minute).
• Stir in the coconut milk and stock. Reduce heat to low and simmer gently for 3 minutes.
• Raise heat to medium and add the fish sauce and sugar, stir, then add the pork balls. Cook, stirring gently occasionally until the pork changes colour (about 5 minutes).
• Cook the noodles according to the directions on package, then arrange in noodle or soup bowls.
• Stir basil leaves, coriander leaves and green onions through the curry, spoon over noodles and garnish with the extra basil leaves. Serve immediately.