Pork & rice meatball curry | Spekko Rice
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Pork & rice meatball curry

Pork & rice meatball curry

  • Serves: 4
  • Difficulty: medium
  • Prep time:
  • Cooking time:
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Ingredients

    For the meatballs
    1/3 cup breadcrumbs
    50 ml milk
    300 g Spekko Long Grain Parboiled Rice
    15 ml olive oil
    1 onion, finely chopped
    4 garlic cloves, finely chopped
    1 thumb ginger, finely chopped
    7.5 ml crushed lemongrass
    1 red chili, deseeded and finely chopped
    400 g pork mince
    15 g coriander, finely chopped
    2 tsp salt
    1 tsp pepper

    For the curry sauce
    15 ml olive oil
    1 onion, sliced
    3 garlic cloves, finely chopped
    1 thumb ginger, finely chopped
    7.5 ml crushed lemongrass
    1 red chill, deseeded and finely chopped
    15 ml ground turmeric
    6 tbsp Thai yellow curry paste (depending on curry paste – see instructions)
    2 x 400 ml cans coconut milk
    Limes
    Soya sauce

    To serve
    1 cup Spekko Long Grain Parboiled Rice
    15 g fresh coriander

Method

    1. To make the meatballs – mix the breadcrumbs and milk together in a bowl and set aside to soak.
    2. Cook the rice according to packet instructions.
    3. Heat 15 ml olive oil in a pan over a medium heat. Add the onion, garlic, ginger, lemongrass and chilli. Sauté gently, stirring occasionally, until softened. Remove from the heat and allow to cool.
    4. In a large bowl combine the bread mix, rice, onion mix, pork mince and fresh coriander. Season with salt and pepper. Mix well.
    5. Roll the mix into go golf ball sized balls.
    6. Heat the olive oil in a pan over a medium-high heat. Add the meatballs, in batches, browning lightly, then remove from the pan. They will finish cooking in the sauce later.
    7. Turn the pan heat down slightly and add the onion, garlic, ginger, lemongrass and chilli. Sauté until softened.
    8. Add the turmeric and curry paste and sauté for a further minute or two, until fragrant. Add the coconut milk and stir. Allow the curry to simmer until starting to slightly thicken. Season with lime juice and soya sauce.
    9. Drop the meatballs into the sauce. Cover with a lid and allow to simmer until cooked through.
    10. While the curry is cooking, cook the remaining 1 cup of rice according to packet instructions.
    11. Serve the hot meatball curry with rice. Garnish with fresh coriander and a lime wedge.

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