Pork Meatballs with Cashew Curry
★★★★☆
Ingredients
- Meatballs
- 3 (½-inch-thick) white bread slices (1 ounce each), crusts removed3 (½-inch-thick) white bread slices (1 ounce each), crusts removed
- ½ cup whole milk120 ml whole milk
- 2 pounds ground pork910 g ground pork
- 8 ounces pork belly, finely chopped225 g pork belly, finely chopped
- 3 medium shallots, finely chopped3 medium shallots, finely chopped
- 5 garlic cloves, finely chopped5 garlic cloves, finely chopped
- 1 Thai chile, finely chopped1 Thai chile, finely chopped
- 1½ teaspoons chili powder8 ml chili powder
- 2 tablespoons canola oil30 ml canola oil
- Curry
- 1 medium-size white onion, roughly chopped (about 2¼ cups)1 medium-size white onion, roughly chopped (about 2¼ cups)
- 3 garlic cloves3 garlic cloves
- 1 (2-inch) piece fresh ginger, peeled1 (2-inch) piece fresh ginger, peeled
- 1 tablespoon canola oil15 ml canola oil
- 2 tablespoons curry powder30 ml curry powder
- 2 (14.5-ounce) cans diced tomatoes (undrained)2 (14.5-ounce) cans diced tomatoes (undrained)
- 7 tablespoons unsalted butter, divided105 ml unsalted butter, divided
- 2 tablespoons cashew flour30 ml cashew flour
- 1 tablespoon fish sauce15 ml fish sauce
- 1 tablespoon granulated sugar15 ml granulated sugar
- Kosher salt, to tasteKosher salt, to taste
- ⅓ cup heavy cream80 ml heavy cream
- Fresh parsley leaves, chopped (for garnish)Fresh parsley leaves, chopped (for garnish)
Instructions
- Make the meatballs
- 1. Combine bread and milk in a shallow baking dish, and let soak 1 minute. Squeeze mixture to form a paste; set aside.
- 2. Preheat oven to 350°F. Line a large rimmed baking sheet with parchment paper. Pulse pork and pork belly in a food processor until finely chopped and well combined, 15 to 18 pulses; transfer mixture to a large bowl. Add bread paste, shallots, garlic, Thai chile, sugar, fish sauce, white pepper, salt, and chili powder, and stir until combined. Divide meat mixture into 1½-ounce portions (about a heaping tablespoon each), and roll into balls. Arrange meatballs on prepared baking sheet. Cover and set aside at room temperature.
- Make the curry
- 1. Combine onion, garlic, and ginger in a blender and process until smooth, about 15 seconds; set aside. Heat oil in a large skillet over medium heat, add curry powder, and cook, stirring constantly, for 30 seconds. Stir in onion mixture, diced tomatoes, 5 tablespoons butter, cashew flour, fish sauce, and sugar. Simmer until flavors meld, about 30 minutes. Season with salt.
- 2. Meanwhile, cook the meatballs in the oven until cooked through. Add meatballs to curry and finish with remaining 2 tablespoons butter and heavy cream. Garnish with fresh parsley.
Chef Bryant Ng from Cassia in Santa Monica recommends serving with naan bread, rice, tossed with spaghetti (butter, Parmesan, and chopped cilantro), or on a hoagie roll. The key to great meatballs is the ratio of meat and bread - this recipe creates a texture that's not too soft like meatloaf, and not too grainy or firm. Toasting the spices helps open up their fragrance and boosts flavor. Store leftover meatballs in refrigerator for up to 3 days. If cashew flour is unavailable, you can substitute with finely ground cashews.
Wine Pairing: Full White — Central Coast Chardonnay — the rich, buttery texture complements the creamy cashew curry while the wine's acidity cuts through the richness of the pork belly and heavy cream