These pork meatballs are sponsored by the National Pork Board.
We are absolutely loving these coconut curry pork meatballs — a weeknight dinner that feels special but comes together without fuss.
The sauce is everything: rich, creamy, and fragrant. The pork meatballs stay juicy, and when everything is served over steamed jasmine rice, it becomes a comforting, flavor-packed meal perfect for busy evenings.
If you love coconut curry, this will quickly become a favorite. The sauce makes you want to sop it up with bread or spoon it over extra rice — it’s that good.
I partnered with the National Pork Board to highlight their Pork as a Passport campaign, and this recipe is a delicious example of how pork can be paired with global flavors. Pork is versatile and approachable, which makes it a great protein to experiment with in the kitchen.
Pork has long been a favorite in my household — from weeknight chops to creative recipes like these meatballs — and it’s easy to see why it’s such a widely enjoyed protein. It adapts beautifully to different spices and sauces, and here the coconut curry combination is a winner.
These meatballs are seasoned with garlic, fresh ginger, and green onions. The coconut curry sauce is built from red curry paste and full-fat coconut milk, brightened with lime and finished with fresh cilantro. It’s an easy, satisfying meal that stores well for leftovers and can be served in a variety of ways — over rice, tucked into a sandwich, or even over noodles.
Meatballs have been a recurring theme here because they are simple to make, feed a crowd, and transform well into different meals. This coconut curry version is fragrant and comforting, with a sauce that’s silky and bold.
Coconut Curry Pork Meatballs
Coconut Curry Pork Meatballs
4 people
45 mins
Ingredients
Meatballs
- 1 1/2 pounds ground pork
- 1 large egg
- 1/3 cup seasoned panko breadcrumbs
- 1/4 cup chopped cilantro
- 3 garlic cloves, minced
- 2 green onions, thinly sliced
- 1 tablespoon fresh minced ginger
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 tablespoon olive oil
Sauce
- 1 shallot, thinly sliced
- 2 garlic cloves, minced
- 1 red bell pepper, thinly sliced
- 3 tablespoons red curry paste
- 2 14-ounce cans full-fat coconut milk
- 2 tablespoons freshly squeezed lime juice
- 1/4 cup fresh cilantro, for topping
- 2 sliced green onions, for topping
- 2 cups cooked jasmine rice, for serving
Instructions
- Place the ground pork in a large bowl. Add the egg, breadcrumbs, cilantro, sliced green onions, minced ginger, salt, and pepper. Gently mix until just combined — avoid overmixing to keep the meatballs tender.
- Heat the olive oil in a large skillet over medium heat. Form the pork mixture into meatballs and add them to the skillet in a single layer (work in batches if needed). Brown the meatballs on all sides, about 10 to 12 minutes total. Remove with a slotted spoon and drain on paper towels. Pour off excess grease, leaving about 1 tablespoon in the pan.
- Reduce heat to medium-low. Add the sliced shallot and minced garlic to the skillet with a pinch of pepper and cook until softened, about 2 minutes. Add the red bell pepper and stir. Mix in the red curry paste and let it cook for 1–2 minutes to release its aroma.
- Pour in the coconut milk and stir to combine. Add the lime juice, then return the browned meatballs to the skillet. Bring the sauce to a gentle boil, then reduce to a simmer and cook uncovered for 10 minutes, or until the meatballs reach an internal temperature of 160°F.
- Garnish with sliced green onions and chopped cilantro. Serve the meatballs and sauce over jasmine rice.
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