Coconut Curry is Good on EVERYTHING!

I've been experimenting a lot with coconut curry lately and tonight I made some amazing meatballs. I used spicy Italian sausage for the meat but any type of ground pork or beef would work. The meatballs themselves were just simply flavored with some garlic and ginger to give them a little Asian twist but the sauce was what took them over the top. The coconut curry was thick and flavorful and just PERFECT! I served the meatballs on top of some rice that soaked up all the yummy sauce. What a nice way to start the weekend!

Meatballs:
2/3 c fresh bread crumbs
1 egg
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp ground black pepper
1 tsp dried parsley
2 Tbsp minced ginger
1 lb lean ground pork


Coconut Curry:
1 onion, chopped
2 cloves garlic, minced
1 can (14 oz) unsweetened coconut milk
1 c chicken stock
2 Tbsp lime juice
1 Tbsp red curry paste


Prep:


1. Make Meatballs: In a bowl, combine bread crumbs with 1/2 cup water; let stand until absorbed, about 5 minutes. Beat in egg, garlic, salt, pepper, parsley and ginger. Add pork and mix just until combined. Roll into 1 Tbsp balls.


2. In a large nonstick skillet, heat oil over medium-high heat. Brown meatballs, in batches if necessary, 5 minutes on each side. Remove and set aside.


3. Add onion and garlic to pay; fry over medium heat, stirring often, for 3 minutes. Add coconut milk, chicken stock, lime juice and curry paste; simmer, stirring occasionally, for 5 minutes minutes.


4. Return meatballs and any accumulated juices to pan; simmer, turning meatballs occasionally, until no longer pink inside and sauce is thickened, about 20 minutes.