Name: Thai Meatballs in a Tomato Coconut Curry Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1.5 pounds lean ground pork; 2 teaspoons fish sauce; 1.5 teaspoons minced garlic; 1.5 teaspoons minced fresh ginger root; 0.75 teaspoon lemon grass puree; 3 tablespoons minced fresh cilantro; 1 tablespoon peanut oil; 2 tablespoons peanut oil, divided; 0.5 cup minced onion; 1 (28 ounce) can Hunt's® Diced Tomatoes; 2 tablespoons red curry paste; 0.75 cup canned coconut milk; Salt to taste; 1 tablespoon Fresh chopped cilantro

Ingredients

Instructions

Step 1

Combine pork, fish sauce, garlic, ginger, lemon grass paste, cilantro, and peanut oil in a mixing bowl. Mix well. Refrigerate at least 1 hour to blend flavors.
Step 2

Shape pork mixture into 1 1/4-inch meatballs. (Mixture should yield approximately 34 to 36 meatballs.)
Step 3

Heat 1 tablespoon peanut oil in a large skillet over medium heat. Cook meatballs in batches, giving the pan a shake occasionally. Turn meatballs until brown on all sides and cooked through, approximately 14 to 16 minutes. Remove meatballs to a bowl.
Step 4

In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Cook onion until translucent, 5 to 6 minutes. Add tomatoes and bring to a simmer. Stir in curry paste. Cover and simmer over low heat until sauce begins to reduce, 20 to 25 minutes. Remove from heat and cool slightly.
Step 5

Process sauce with an immersion blender until smooth. Stir in coconut milk and adjust taste by adding additional salt if needed. Return meatballs to sauce and simmer for an additional 5 minutes, or until warmed through.
Step 6

Garnish with cilantro if desired.

Enjoy your meal!