Easy Coconut Curry Pork Meatballs with Roasted Vegetables
Do you love a bowl as much as I do? I love how every bite is a little different. They give you permission to play with your food and have fun creating the ultimate bite. These Easy Coconut Curry Pork Meatballs with Roasted Vegetables are sure to become a new weekly favorite.
Just like my recipe for Gluten Free Honey Glazed Shrimp Hibachi Bowls this recipe is all about different components coming together for one dish. This is a perfect dinner, but also a colorful and vibrant lunch option.
The Spice is Nice
This fresh and festive dish is perfumed with Malaysian curry powder. Easy Coconut Curry Pork Meatballs with Roasted Vegetables gets a double dose of the curry. You will find it in both the tender meatballs as well as the flavorful sauce.
Curry powder is a combination of many spices and varies country to country, region to region. Even just family to family. Malaysian curry powder borrows from both Indian and South East Asian influences.
A balance of sweet and spicy, Malaysian curry powder is awash in warm spices, its trademark being aniseed.
To ensure your you get the maximum flavor of your curry powder, and all of your spices in general, make sure you check the date. If you don’t remember the last time you pulled out that jar, it’s time to replace it.
Building your Easy Coconut Curry Pork Meatballs with Roasted Vegetables
This beautiful and complete dish comes together easily. It consists of three components, any or all of which you can actually prepare ahead of time. Just like this is a great dinner or lunch dish, it also makes a great dish for meal prep.
Let’s break down the different components to get you on your way to digging in!
First, let’s start with the meatballs. I am using ground pork in this recipe which is a great canvas for flavor while also bringing a savory note. The recipe calls for cilantro and when it comes to most herbs, especially a soft herb like cilantro, fresh is always best. You will get the most flavor.
For easy portioning that also makes equal sizes allowing everything to bake evenly, I like to use an ice cream scoop. Additionally it makes rolling these go a little faster!
For the roasted veggies I am using a combination of Dino kale and sweet potatoes. Dino is the flat leaf kale, sometimes referred to as Tuscan kale or Lacinato kale. It’s more tender than the traditional curly leaf variety and a little more mild. It also cooks up faster.
When you’re cutting your sweet potato, just like the meatballs you want them to be fairly consistent sizes. They’re roasting at a high heat and this will allow them to become fork tender that much faster.
Now that I know you’re ready to make Easy Coconut Curry Pork Meatballs with Roasted Vegetables, let’s get cooking!
Easy Coconut Curry Pork Meatballs with Roasted Vegetables
Equipment
- Mixing Bowl
- Baking Sheet
- Sauce pan
Ingredients
Pork Meatballs
- 1 lbs ground pork
- 1/2 cup Gluten Free panko bread crumbs
- 1 egg
- 1/8 cup fresh cilantro, chopped can substitute with 2 tsp dried
- 1 tsp Malaysian style curry powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Roasted Vegetables
- 1 head, dinosaur kale, chopped
- 1 sweet potato, cubed
- 1 can chick peas, drained and rinsed
Coconut Curry Sauce
- 13 oz lite coconut milk
- 1 tsp kosher salt
- 1 tbsp hot honey
- 2 tsp Malaysian style curry powder
- 1 tsp cornstarch mixed with 1 tsp water to form a slurry
- 1 lime, juiced
- Cilantro and lime for serving
- Your favorite rice cooked, for serving
Instructions
Pork Meatballs
- Preheat oven to 3575 degrees. Spray a baking pan with nonstick spray. Set aside.
- In a mixing bowl add all of the ingredients. Mix until just combined.
- Using an ice cream scoop portion out equal sized meatballs and place them on the baking sheet.
- Bake for 20 minutes or until the internal temperature reads 165.
Roasted Vegetables
- Preheat oven to 425. Add all of the vegetables to a sheet pan and toss to evenly distribute. Roast for 25-30 minutes or until the potatoes are fork tender.
Coconut Curry Sauce
- Add the coconut milk, honey, curry powder, and salt to a sauce pan. Bring to a low boil and allow to simmer.
- Add the cornstarch slurry and stir to combine. Allow to thicken.
- To assemble, add the rice, meatballs, and roasted veggies to your bowls. Top with the coconut curry sauce and lime juice. Enjoy!