Pork meatballs in lemongrass coconut curry sauce


I cannot believe there’s finally some nice summery weather, and I have a cold. Really? Why, body, why? I guess it’s because I’m finally relaxed after leaving university for the summer and returning to home home, but I can’t say I’m a fan.

And as a pick-me-up, we have these meatballs. There’s something comforting about them, with the quietly warm spiced coconut curry sauce that combines ginger and lemongrass and cardamom to name just a few, and the gentle heat of the chilli in the meatballs. Here’s to hoping they help to kick this stupid cold.


I chose to bulk it up just a little with some sliced shiitake mushrooms, though other meaty mushrooms, like oyster mushrooms, would do a fine job too. To make it a full meal, I added my father’s favourite; rice cakes. I don’t know what it is about rice cakes, but he absolutely adores them. So he was happy.


And there’s my new little addition to my bowls for photography and styling, as I mentioned in my instagram post. Ain’t it cute? It came pretty cheap too, so I’m pretty pleased. It looks nice against the warm yellows of this dish.

Serves 3-4, as a light meal. 

500g of pork mince
1/2 tbsp of coconut oil
4 small shallots, peeled and finely diced
3 garlic cloves, peeled and minced
the dark green ends of 5-6 spring onions, finely chopped
1 tbsp of chilli powder, more or less according to how spicy you like it! I like a fair bit
1/2 tsp of white pepper
1/2 an inch piece of ginger, minced
1 tsp of soy sauce
1 tsp of fish sauce
50g of panko breadcrumbs

100g shiitake mushrooms, sliced (optional)

1 tbsp of coconut oil
1 tbsp of lemongrass paste
1/2 an inch piece of ginger, minced
3 cardamom pods, lightly bashed
1 cinnamon stick
1 tsp of turmeric
3 star anise pods
1 14.oz can of full fat coconut milk
250ml of vegetable stock

Heat up the half tablespoon of coconut oil in a small pan, and lightly fry the shallots on medium heat until soft and golden. Add the garlic, and continue to fry until fragrant. Add the spring onion pieces, until they wilt and become slightly darker in shade. Take off the heat, and leave to cool slightly.

In a bowl, mix together the chilli powder, white pepper, ginger, soy sauce and fish sauce with the mince. Add the shallots, garlic and spring onion. Finally, add the breadcrumbs. Shape the mixture into meatballs, roughly 2 inches in size. Place on a baking sheet with baking paper, and continue until the mixture is finished. Cover with clingfilm, and keep in the fridge for at least an hour to firm up, or overnight.

Once ready to cook, remove the meatballs from the fridge. Melt the tablespoon of coconut oil in a large frying pan, and brown the meatballs on all sides, on medium heat. Once browned, add the lemongrass paste, ginger, cardamom pods, cinnamon stick, turmeric and star anise, and fry for a few seconds until fragrant. Then quickly add the coconut milk, and stir the mixture to evenly spread the turmeric.

Slowly add the vegetable stock and stir, before letting the pan simmer for about 10-12 minutes, flipping over the meatballs every so often. If using, fry the mushrooms in a small pan with just a little oil until cooked. Remove from heat, and then add to the meatball pan.

Serve with some rice noodles or rice cakes, or just plain rice for a more substantial meal.


2 thoughts on “Pork meatballs in lemongrass coconut curry sauce

  1. Lan | MoreStomach

    here’s to hoping you feel better!
    the summer is winding down a little here and stews and soups will slowly be added to my repertoire of dishes to make every week. this looks great, and meatballs are one of my favorites.

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