by apartmentcooker
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Expand1 tablespoon oil Ask a question about this ingredient
1 small onion, minced Ask a question about this ingredient
1 cup mushrooms, minced (I used a blend of cremini and shiitake) Ask a question about this ingredient
4 cloves garlic, minced Ask a question about this ingredient
2 tablespoons soy sauce Ask a question about this ingredient
1 tablespoon worcestershire sauce Ask a question about this ingredient
2 tablespoons ketchup Ask a question about this ingredient
1 tablespoon spicy Asian mustard (brown mustard will substitute in a pinch) Ask a question about this ingredient
1 teaspoon sriracha Ask a question about this ingredient
1 tablespoon coriander Ask a question about this ingredient
salt and pepper, as needed Ask a question about this ingredient
1 egg, lightly beaten Ask a question about this ingredient
1 pound ground pork Ask a question about this ingredient
1/2 cup panko bread crumbs, or more as needed Ask a question about this ingredient
oil, as needed for cooking Ask a question about this ingredient
In a medium saute pan, heat the oil over medium heat. Add the onions and sweat until translucent, about 3-4 minutes. Add the mushrooms and continue to cook until soft, about 3-4 minutes more. Add the garlic and cook until fragrant, 1 minute. Remove from heat and reserve.
Ask a question about this stepIn a large bowl, mix the soy sauce, worcestershire, ketchup, mustard, sriracha, coriander, salt, pepper, and egg to combine. Add the pork and breadcrumbs and mix until well combined. If the mixture seems wet, add more breadcrumbs.
Ask a question about this stepForm the mixture into bite-size meatballs (if you like you can test one for seasoning before forming them all). Heat the oil in a large saute pan over medium heat. Place the meatballs in the pan, not touching, and sear until golden on all sides and cooked through, about, 7-9 minutes (or more if you make them larger). The meatballs can be served immediately or reserved and reheated in the oven later.
Ask a question about this step1 tablespoon oil Ask a question about this ingredient
1 bunch green onions, thinly sliced Ask a question about this ingredient
1 tablespoon fresh ginger, minced Ask a question about this ingredient
1 Thai bird chile, minced (or more to taste) Ask a question about this ingredient
3 cloves garlic, minced Ask a question about this ingredient
3 tablespoons yellow curry paste Ask a question about this ingredient
one 14 oz can coconut milk Ask a question about this ingredient
1 tablespoon garam masala Ask a question about this ingredient
salt and pepper, as needed Ask a question about this ingredient
1/2 bunch cilantro, roughly chopped (or as needed for garnish) Ask a question about this ingredient
In a medium saute pan, heat the oil over medium heat. Add the onions, ginger, and chile and sweat until tender, about 1-2 minutes. Add the garlic and cook until fragrant, 1 minute more.
Ask a question about this stepAdd the curry paste to the pan and heat briefly. Add the coconut milk and stir well to combine, taking care that the curry paste is getting mixed in. Bring the mixture to a simmer.
Ask a question about this stepStir in the garam masala, salt, and pepper. Simmer the sauce until it reduces slightly, about 10-15 minutes. At this point, the sauce can be pureed with an immersion blender so that it's silky smooth or left as is.
Ask a question about this stepThe meatballs can be added to the sauce and simmered with it, or the sauce can be drizzled over the finished meatballs. Garnish generously with chopped cilantro.
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