Coconut Curry Pork Meatballs
Lime-Dressed Tindora Salad
Cooking time
25 minutes
Servings
2/4
Calories
360 /serving
We’re lavishing meatballs with a sumptuous sauce of coconut curry and pan-crushed cherry tomatoes, and serving them sans carbs. While the spiced ground pork will nourish you with proteins, the salad will excite you with tindoras, an Indian veggie favoured for its crispness.
We will send you:
- 250g Canadian-raised lean ground pork
- 1 Lime
- 120g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 100g Tindoras
- 140g Cherry tomatoes
- 30ml Vegetable demi-glace
- 60ml Coconut curry sauce
- 8g Mellow Mumbai spices (garlic purée, sea salt, coriander, ginger purée, paprika, cumin, turmeric, fennel seeds, dried fenugreek leaves, black peppercorn)
Contains: Mustard
You will need:
Large pan
Oil
Salt & pepper (S&P)
Total Fat
22 g
Saturated Fat
7 g
Sodium
450 mg
Total Carb
16 g
Sugars
6 g
Protein
27 g
Fibre
4 g
Preparation
Mise en place
- Halve the tindoras lengthwise; thinly slice crosswise.
- Quarter the lime.
- In a large bowl, combine the pork, ½ the spices and S&P.
- Form into 8 meatballs (double for 4 portions).
Start the meatballs
- In a large pan, heat a drizzle of oil on medium-high.
- Add the meatballs and cook, partially covered, turning occasionally, 4 to 6 min., until browned and partially cooked.
Make the salad
- Meanwhile, in a second large bowl, combine the juice of 2 lime wedges and 1 tbsp oil (double both for 4 portions).
- Add the baby greens, tindoras and S&P; toss well.
Make the sauce & finish the meatballs
- To the pan, add the tomatoes. Cook, stirring often, crushing the tomatoes, 2 to 3 min., until beginning to burst.
- Add the demi-glace, coconut curry sauce, remaining spices and 2 tbsp water (double for 4 portions).
- Cook, stirring occasionally, 2 to 3 min., until the sauce has slightly reduced and the meatballs* are cooked through.
Plate your dish
- Divide the meatballs, sauce and salad between your plates.
- Garnish with the remaining lime wedges. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
