---
title: "Jimmy O'Yang's Pork Meatball Curry"
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/coconut-curry-with-pork-meatballs-64ca5199246382b42daccdb4
prep time: 20 minutes
cook time: 25 minutes
time required: 45 minutes
difficulty: medium
allergens:
  - Tree Nuts
  - Wheat
tags:
  - New
rating: 4.0
rating_count: 1000
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: "Many loved the bold, flavorful curry sauce, though some found it too spicy or sweet; adjust seasoning to taste."
  - theme: Ease of prep
    text: "Several found the recipe time-consuming, especially curling scallions; consider simplifying steps for quicker preparation."
nutrition:
  calories: 1000
  protein: 31
  fat: 46
  "saturated fat": 24
  carbohydrates: 108
  sugar: 24
  fiber: 5
  cholesterol: 130
  sodium: 510
  potassium: 580
  calcium: 90
  iron: 2.8
image: "https://images.recipes.furrysalamander.com/Meatball%20Recipes/jimmy-o-yang-s-pork-meatball-curry.avif"
---

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.  
Zest and quarter one @lime{4%unit}; halve the other lime (for 4 servings, zest and quarter two limes; halve the remaining two).  
Trim @scallions{4%unit}; thinly slice whites crosswise. Halve greens lengthwise (making sure not to cut all the way through), then open like a book. Lay flat, then slice lengthwise into very thin strips. Soak in a bowl of ice water until they curl; drain and pat dry with @paper towels{}.  
Peel and mince or grate @ginger{2%thumb}. Peel and mince or grate @garlic{2%clove}. Halve, peel, and finely dice @onion{2%unit}.

In a #large bowl{microwave-safe}, combine @shredded carrots{8%oz}, juice from halved lime, 2 tsp @sugar{6%tsp}, @salt{1%tsp}, and @black pepper{1%tsp} (juice from both halved limes and 4 tsp sugar for 4 servings).  
Cover with plastic wrap and microwave until softened, ~{30%seconds}. Set aside to marinate anything, stirring once or twice.

In a #small pot{}, combine @jasmine rice{1.5%cup}, 1 1/4 cups water (2 1/4 cups for 4 servings), and a pinch of ß alt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ~{15-18%minutes}.  
Keep covered off heat until ready to serve. TIP: If you have a rice cooker, feel free to use it instead of cooking your rice on the stove.

In a second #large bowl{}, combine @ground pork{20%oz}, @panko breadcrumbs{½%cup}, scallion whites, ginger, garlic, black pepper, ¾ tsp salt (1½ tsp for 4 servings), and pepper.  
Form into 10-12 1 1/2-inch meatballs (20-24 meatballs for 4 servings).  
Place meatballs on a lightly oiled #baking sheet{}. Roast on the top rack until cooked through, ~{14-16%minutes}.

Once meatballs have roasted 5 minutes, heat a large drizzle of @cooking oil{1%tsp} in a #large pan{} over medium-high heat. Add onion and cook, stirring occasionally, until browned, ~{4-6%minutes}.  
Season with 2 tsp @curry powder{2%tbsp} (4 tsp for 4 servings), salt, and pepper. TIP: Use more curry powder for extra flavor! Cook until fragrant, ~{30-60%seconds}.

Stir in @coconut juice{2%unit}, @sweet Thai chili sauce{2%oz}, @veggie stock concentrate{2%unit}, 1/4 cup water, juice from two lime wedges, and a few pinches of lime zest (1/3 cup water and juice from four lime wedges for 4 servings).  
Bring to the boil, then reduce heat to medium low. Simmer until thickened, ~{3-4%minutes}. TIP: If curry seems too thick, stir in splashes of water as needed.  
Season with salt and more lime juice if desired, and squeeze in extra lime juice. Remove from heat; add meatballs and stir to coat with coconut curry sauce. If sauce is done about before meatballs finish roasting, remove sauce from heat and cook directly.

Divide rice, meatballs with coconut curry sauce, and pickled carrots between shallow bowls. Garnish with scallion greens. Serve with additional lime wedges if needed. TIP: For extra zing, drizzle with hot sauce or scatter thinly sliced chili over top before serving.  
Ground Pork is fully cooked when internal temperature shows 165°F.