With -33C temps in my part of the world today, these Green Curry Meatballs with Coconut from Chef Michael Olson’s new cookbook, Living High Off The Hog were a no brainer. Recipe tested and added to the regular line up, they are short of the ingredients list but big of flavour. Easy to make and I have a few tips for how you can make and enjoy them on the fly too! Thanks to Appetite by Random House for giving me an opportunity to enjoy all of the tasty pork recipes Chef Olson has lined up in this book.
First off let me start by saying I LOVE GREEN CURRY! It’s like the perfect amount of heat and I don’t find it over baring in flavours like some curries, where whatever you pair it with sort of just becomes a vessel for the curry. These Green Curry Meatballs are so perfectly paired, the fish sauce and the coconut in the meatballs. Minimal ingredients and yet it all goes so well, flavour and texture wise. The coconut milk and green curry sauce are so creamy with just the right amount of heat. I love that a store-bought green curry takes this dish from a weekend event to every day dinner, it really takes no time make and the leftover are even better and easy to reheat. I’ll share more about how you can extend that tastiness even more here shortly. Add in some tender veg, fresh herbs and lime and this will definitely be on repeat in your household over the winter months.
Also great is the versatility of the dish, you can serve it over jasmine rice and all on it’s own if you please. I tend to go light on the sauce since my little guy hasn’t acquired his love of curry just yet. We’re still working on pepper…
I have to say I was pleasantly surprised with Chef Olson’s recipes in this book. Especially for a book dedicated to pork. There are over 100 recipes and techniques for cooking with pork and I think it’s brilliant. There are the usual expected pork recipes, like ribs and roasts, chops and sandwiches but they are tons of unexpected ways to use pork too like his Braised Endives with Gruyere & Black Forest Ham and Béchamel Sauce I’m waiting for a weekend brunch to try!
This book really digs into the versatility of pork and all of the recipes all easy to follow. If pork is a favourite or a possible new favourite, you’re going to enjoy this book!
Aside from being delicious just how the recipe is layer out. I will mention that I really love to double batch the meatball portion of the recipe. They really are so simple to whip up and with the price of ground pork being so affordable, I tend to make them, portion and freeze them for easy use on busier night when I can just simple add them to the sauce and go.
Instead of cooking them in the sauce. I bake them on a baking sheet with parchment paper at 375F until they are cooked through (Break open to make sure there is no visible pink and they are cooked through). Then I portion and vacuum seal them with my food saver. That way I can just heat up the sauce and add the meatballs for a super quick weeknight meal or even lunch!
Green Curry Meatballs with Coconut
These Green Curry Meatballs with Coconut are everything you need to stay warm and cozy over the winter months. Made multiple times from Chef Michael Olson’s new book Living High Off The Hog
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Total Time: 45 minutes
- Yield: 4 Servings
- 1 lb ground pork
- 1/2 cup dry bread crumbs
- 1/2 cup unsweetened shredded coconut
- 1 large egg
- 1 tsp of fish sauce
- 1 tsp vegetable oil
- 2 tbsp green curry paste (available at most grocery stores or Asian supermarkets)
- 1 can of coconut milk (I prefer full fat)
- 1/4 lb of fresh green beans, trimmed
- 1/2 red bell pepper, seeded and diced
- 1 small carrot, peeled and diced
- 1/4 cup of fresh cilantro
- 1/2 lime, cut into wedges
- Mix pork, bread crumbs, coconut, egg and fish sauce in a large bowl
- Heat oil in a large pan over medium-high heat. Stir in the curry paste for 2 to 3 minutes to draw out the flavours. Stir in coconut milk, bring up to a simmer and then add green beans, bell pepper and carrot.
- Using a small ice-cream scoop or a spoon, portion and shape the pork mixture into meatballs and carefully drop them into the simmering sauce. Simmer in the sauce for roughly 25 minutes and test for doneness by breaking open a meatball – there should not be any visible pink and it should be firm to the touch on the outside. Internal temp should be 165F (74C)
- Serve meatballs with steamed jasmine rice and sprinkled with fresh cilantro and a squeeze of lime.
I like to double batch the recipe for the meatballs myself. They freeze easy and last if stored properly (I use my food saver to vacuum seal portions) that I can easily make the sauce for on a busy night for an even easier meal. If I’m double batching I will sometimes just bake my meatballs and add to the sauce separately on a baking sheet at 375F and test for doneness as noted above.