Satay Pork Balls
Get ready to tantalize your taste buds with these irresistible Satay Pork Balls! Perfectly seasoned with garlic, ginger, soy sauce, and a touch of fish sauce, these juicy pork meatballs are pan-seared to golden perfection. The star of the dish is the rich and creamy peanut-coconut satay sauce, infused with red curry paste and a splash of lime for a vibrant, tangy kick. Topped with fresh cilantro, crunchy peanuts, and a sprinkle of green onions, these meatballs make an ideal appetizer or a satisfying main course when served over fluffy steamed rice. Easy to prepare in just 40 minutes, this recipe is a crowd-pleaser that combines bold Asian-inspired flavors with comforting, homemade appeal. Perfect for dinner parties, quick weeknight meals, or any occasion where big flavor is a must!
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Recipe Information
Ingredients
- 500 grams ground pork
- 3 cloves garlic
- 1 tablespoon ginger
- 2 stalks green onion
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 50 grams breadcrumbs
- 1 large egg
- 2 tablespoons vegetable oil
- 3 tablespoons creamy peanut butter
- 200 milliliters coconut milk
- 1 teaspoon red curry paste
- 1 tablespoon lime juice
- 2 tablespoons chopped peanuts
- 10 grams fresh cilantro
Instructions
Finely mince the garlic and ginger. Thinly slice the green onions, separating the white and green parts.
In a large bowl, combine ground pork, garlic, ginger, white parts of the green onions, soy sauce, fish sauce, brown sugar, breadcrumbs, and the egg. Mix until well combined.
Roll the mixture into 20 evenly sized meatballs and place them on a plate.
Heat the vegetable oil in a large skillet over medium heat. Add the meatballs in batches and cook, turning frequently, until browned on all sides and cooked through (about 8–10 minutes). Remove and set aside.
In the same skillet, reduce heat to low and add the peanut butter, coconut milk, and red curry paste. Whisk until smooth.
Simmer the sauce for 3–5 minutes, then stir in the lime juice. Taste and adjust seasoning if needed.
Return the meatballs to the skillet, tossing them gently to coat in the satay sauce. Cook for another 2 minutes to let the flavors meld.
Garnish with the green parts of the green onions, chopped peanuts, and fresh cilantro.
Serve warm as an appetizer or over steamed rice as a main dish.
Nutrition Facts
Calories |
2543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.5 g | 224% | |
| Saturated Fat | 50.8 g | 254% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 670 mg | 223% | |
| Sodium | 3990 mg | 173% | |
| Total Carbohydrate | 85.6 g | 31% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 28.2 g | ||
| Protein | 164.4 g | 329% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 317 mg | 24% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1089 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
