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Thai Red Curry Pork Meatballs with Noodles
Courtesy of Australian Pork
500g pork mince
½ cup panko breadcrumbs
1 egg, lightly beaten
2 green onions (shallots), trimmed and thinly sliced
2 garlic cloves, crushed
1 ½ tablespoons store-bought red curry paste
½ cup fresh coriander leaves, finely chopped + extra leaves, to serve
1 tablespoon vegetable or peanut oil
1/3 cup sweet chilli sauce
200g dried pad Thai rice noodles
350g packet Asian or Thai-style Salad Kit (includes dressing)
Lime wedges, to serve
To make meatballs, combine pork mince, breadcrumbs, egg, green onions, garlic, red curry paste and coriander in a large bowl. Season with salt and pepper. Mix until well combined. Roll mince mixture into 20 small balls. Place on a tray, cover and refrigerate for 30 minutes.
Preheat oven to 180°C/160°C fan-forced. Heat oil in a large frying pan over medium heat. Cook meatballs, turning often, for 5 minutes until evenly browned. Place meatballs onto a baking tray lined with baking paper. Drizzle meatballs with sweet chilli sauce. Bake for 10 minutes or until cooked through.
Meanwhile, cook noodles following packet directions. Drain and set aside. Prepare salad following packet directions.
Serve meatballs with noodles, Asian or Thai-style salad, extra coriander leaves and lime wedges.