Bill Granger's pork meatballs recipe

Pork meatballs with spaghetti is a meal the whole family will love! Bill Granger’s pork meatball recipe is on the table in an hour and ten minutes but you could prep it in advance and re-heat it when you want it.

It's hard to beat a classic pork meatball recipe, and while many may wonder how to make meatballs at home, it's not as hard as you might think! Bill Granger is a self-taught and Australian chef who is also a successful restaurateur and the brains behind popular restaurant chain Granger & Co. His recipes are loved by families and sophisticated foodies alike, and this pork meatballs recipe is no exception. While the garam masala might give these meatballs a bit of a kick, the coconut milk in the curry sauce helps take some of the heat off meaning that this dish is much more family friendly. Homemade meatballs are much easier than you think to make, and the best bit is that you can sleep easy knowing exactly what has gone into them. Trust us – you won’t regret it! 

Ingredients

For the meatballs

• 600g minced (ground) pork
• 1 onion, grated
• 1 egg, lightly beaten
• 55g fresh white breadcrumbs
• 1 long red chilli, seeded and finely chopped
• 2tsp grated fresh ginger
• 1tsp garam masala
• 2tbsp chopped fresh coriander (cilantro)
• Sea salt
• Freshly ground black pepper
• 1tbsp grapeseed oil (or other lightflavoured oil)

For the curry sauce

• 3tbsp massaman curry paste
• 2tsp grated fresh ginger
• 4 tomatoes, chopped
• 200ml coconut milk
• 200ml chicken stock
• 1tbsp lemon juice
• 2tsp brown sugar

To serve

• 3-4tbsp cashew nuts, lightly toasted and finely chopped
• 2tbsp chopped fresh coriander (cilantro)
• Steamed rice

Method

1. Pre-heat the oven to 220°C/425°F/Gas mark 7. To make the meatballs, put all the ingredients except the oil in a large mixing bowl and mix together well with your hands. Shape into small balls.
2. Put the meatballs in a large roasting tin, drizzle with the oil and then toss gently. Bake in the oven for 15-20 mins, or until golden.
3. To make the curry sauce, heat a large frying pan over medium heat. Add the curry paste and ginger and cook, stirring, for 1 min. Add the tomatoes and cook, stirring occasionally, for another 2-3 mins. Add the coconut milk and stock and bring to the boil. Reduce the heat to low and leave to simmer for 5 mins. Add the meatballs, stir carefully to coat and then simmer in the sauce for 20 mins. Gently stir in the lemon juice and brown sugar.
4. Garnish with the cashew nuts and coriander and serve over steamed rice.