Pork & Pink Lady® Apple Meatballs in Thai Red Curry

Name: Pork & Pink Lady® Apple Meatballs in Thai Red Curry
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 500 g pork mince; 2 Tbsp (30 ml) onion powder; 2 Tbsp (30 ml) fresh ginger, grated; 2 Pink LadyⓇ Apples, grated; 1 Tbsp (15 ml) garlic, minced; 2 Tbsp (30 ml) Thai red curry paste; 1 Tbsp (15 ml) salt; 1 Tbsp (15 ml) pepper; 1 lime, zested and juiced; 2 Tbsp (30 ml) meat seasoning of choice; ¼ C (60 ml) olive oil; 1 onion, chopped; 2 Tbsp (30 ml) grated fresh ginger; 2 garlic cloves, finely chopped; 2 Tbsp (30 ml) Thai red curry paste; 1 C (250 ml) vegetable stock; 2 x 400 ml tins coconut milk; 400 g flat rice noodles, cooked according to the packaging instructions; 2 radishes, finely sliced; 80 g fresh sprouts; 1 Pink LadyⓇ Apple, diced; 4 red Thai chillies, charred; small handful of fresh coriander, washed; 2 limes, halved; 2 Tbsp (30 ml) mixed white and black sesame seeds, toasted

Pork & Pink Lady® Apple Meatballs in Thai Red Curry

Author: Crush
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 4-6

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Description

A fragrant Thai red curry with pork meatballs infused with the sweetness of Pink LadyⓇ Apples. Slurp up the noodles and scoop up the flavourful sauce.

Ingredients

Pork & Pink Lady^®Apple Meatballs

500 g pork mince
2 Tbsp (30 ml) onion powder
2 Tbsp (30 ml) fresh ginger, grated
2 Pink Lady^Ⓡ Apples, grated
1 Tbsp (15 ml) garlic, minced
2 Tbsp (30 ml) Thai red curry paste
1 Tbsp (15 ml) salt
1 Tbsp (15 ml) pepper
1 lime, zested and juiced
2 Tbsp (30 ml) meat seasoning of choice

Thai Red Curry Sauce

¼ C (60 ml) olive oil
1 onion, chopped
2 Tbsp (30 ml) grated fresh ginger
2 garlic cloves, finely chopped
2 Tbsp (30 ml) Thai red curry paste
1 C (250 ml) vegetable stock
2 x 400 ml tins coconut milk

To Serve

400 g flat rice noodles, cooked according to the packaging instructions
2 radishes, finely sliced
80 g fresh sprouts
1 Pink Lady^Ⓡ Apple, diced
4 red Thai chillies, charred
small handful of fresh coriander, washed

2 limes, halved
2 Tbsp (30 ml) mixed white and black sesame seeds, toasted

Instructions

Pork & Pink Lady^®Apple Meatballs

Preheat the oven or air fryer to 200 °C.

In a large bowl, combine the pork mince, onion powder, ginger, grated apples, garlic, curry paste, salt, pepper, lime zest and juice, and meat seasoning. Mix until well combined, without overworking the meat. Shape the mixture into meatballs, weighing about 60-65 grams each. (Note: it’s easier to shape the meatballs if your hands are moistened with oil or water.) Arrange the meatballs in a single layer on an oven tray. Bake until browned and cooked through, about 15-20 minutes.

Thai Red Curry Sauce

Add the olive oil and chopped onion to a saucepan over medium heat. Sauté until translucent. Add the grated ginger, garlic and curry paste, stirring until well combined. Pour in the vegetable stock and coconut milk, whisking to combine. Keep on high heat for 15 minutes, or until the sauce has reduced and thickened. Just before serving, add the meatballs to the sauce and toss to coat.

To Serve

Cook the rice noodles according to the packaging instructions. Portion into bowls and add meatballs and curry sauce to each. Add radish slices, a pinch of sprouts, diced apples, and a charred chilli to each. Add a few coriander leaves to each bowl and sprinkle with sesame seeds. Serve immediately.