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Coconut Curry Pork Meatballs

From Statesboro Market2Go

<p>A flavorful and meaty curry dinner made with fresh green onions &amp; cilantro as well as locally raised pork! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 4

1 1/2 pounds Ground pork
1 large Egg
1/3 cup Seasoned panko breadcrumbs
1/4 cup Cilantro (chopped)
3 cloves Garlic (minced)
2 Green onions (thinly sliced)
1 tablespoon Fresh minced ginger
1 teaspoon Salt
1 teaspoon Pepper
1 tablespoon Olive oil
1 Shallot (thinly sliced)
2 cloves Garlic (minced)
1 Bell pepper (preferably red, thinly sliced)
3 tablespoons Red curry paste
2 14 ounce cans Coconut milk (full fat)
2 tablespoons Lime juice
1/4 cup Fresh cilantro (topping)
2 Green onions (sliced) (topping)
2 cups Cooked jasmine rice (for serving)

Step by Step Instructions
  1. Mix the ground pork, egg, breadcrumbs, cilantro, green onions, ginger, salt and pepper in a bowl until just combined. Form the mixture into balls.
  2. Heat the oil in a skillet or saucepan over medium heat. Once heated, place the meatballs in a single layer (work in batches if necessary). Brown for 10 to 12 minutes, making sure all sides have been browned. Remove the meatballs from the pan and discard all but 1 tablespoon of grease from the skillet.
  3. Begin making the sauce: Return the skillet to the stove and set the heat to medium-low, then add the shallot and garlic with a little black pepper. Cook for 2 minutes, then add the bell pepper and stir it into the mix. Add the curry paste, stir it in, then cook for 2 more minutes. Stir in the coconut milk and add the lime juice.
  4. Return the meatballs to the skillet. Bring the sauce to a boil, then reduce the heat and let the sauce simmer uncovered for 10 minutes. Top with cilantro and sliced green onions. Serve with or over rice.