Spicy Curry Pork Meatballs

with Garlic Rice & Vegetables

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 740 calories Group 22 Created with Sketch.
    Nutrition Label
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This dish boasts an array of vibrant flavors, thanks to tender pork meatballs packed with light, airy panko breadcrumbs and Thai-style curry paste—all finished with a drizzle of spicy sambal-soy sauce. A duo of sautéed bok choy and zucchini and a simple bed of garlicky jasmine rice provide balance to each plate.

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fresh
ingredients
Spicy Curry Pork Meatballs with Garlic Rice & Vegetables
Title
  • 10 oz Ground Pork
  • ½ cup Jasmine Rice
  • 10 oz Baby Bok Choy
  • 1 Zucchini
  • 1 Tbsp Yellow Curry Paste
  • 2 cloves Garlic
  • 2 Tbsps Soy Glaze
  • ¼ cup Panko Breadcrumbs
  • 2 Tbsps Vegetable Demi-Glace
  • 1 Tbsp Sambal Oelek
tried-and-true
kitchen tools
step-by-step
instructions
Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root end of the bok choy; roughly chop. Halve the zucchini lengthwise, then thinly slice crosswise. In a bowl, whisk together the soy glaze, demi-glace, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the sauce to be. 

Make the garlic rice:
2 Make the garlic rice:

In a small pot, combine the rice, chopped garlic, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Cook the vegetables:
3 Cook the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Form & cook the meatballs:
4 Form & cook the meatballs:

While the rice continues to cook, in a large bowl, combine the pork, breadcrumbs, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; gently mix to combine. Shape the mixture into 10 tightly packed meatballs. Transfer to a plate. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the meatballs. Cook, turning occasionally (carefully, as the oil may splatter), 7 to 9 minutes, or until browned and cooked through. Turn off the heat. 

Serve your dish:
5 Serve your dish:

Serve the garlic rice topped with the cooked meatballs and cooked vegetables. Drizzle with the sauce. Enjoy! 

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Prepare the ingredients & make the sauce:
1 Prepare the ingredients & make the sauce:

Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut off and discard the root end of the bok choy; roughly chop. Halve the zucchini lengthwise, then thinly slice crosswise. In a bowl, whisk together the soy glaze, demi-glace, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the sauce to be. 

2 Make the garlic rice:

In a small pot, combine the rice, chopped garlic, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. 

Make the garlic rice:
Cook the vegetables:
3 Cook the vegetables:

While the rice cooks, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without stirring, 2 to 3 minutes, or until slightly softened. Add the chopped bok choy. Cook, stirring frequently, 2 to 3 minutes, or until softened. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

4 Form & cook the meatballs:

While the rice continues to cook, in a large bowl, combine the pork, breadcrumbs, and as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper; gently mix to combine. Shape the mixture into 10 tightly packed meatballs. Transfer to a plate. In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the meatballs. Cook, turning occasionally (carefully, as the oil may splatter), 7 to 9 minutes, or until browned and cooked through. Turn off the heat. 

Form & cook the meatballs:
Serve your dish:
5 Serve your dish:

Serve the garlic rice topped with the cooked meatballs and cooked vegetables. Drizzle with the sauce. Enjoy!