Curried Pork Meatballs


I’m a sucker for magazines and food blogs. The food part of the newspaper? Love. Recipes my parents have tried? Tested and true. One (of many) problems with this is I’ve accumulated an embarrassing amount of magazines and bits of paper torn out of different sources, or photocopied from Mom and Dad. I totally know there are all sorts of gadgets out there to help people like me digitized and sort their stuff; the thing is, I can’t be bothered. I like my bits of paper and scraps of recipes floating around.


See I have a routine. And it, sort of, works. There are some magazines sacred enough that one does not rip the pages out to “save” a recipe. These magazines are Bon Appetit and Martha (and Vanity Fair, for the stories). So to remember an interesting recipe that should go in the “try” pile, I’ll either place a post-it on the page to identify it, or I’ll take a picture, which makes very little sense, or I’ll add it to a Word document I keep of recipes to make.


Other sources of paper recipes, say from the newspaper or a different magazine, get ripped out and filed in a binder I keep in the kitchen. Curried Pork Meatballs was one of those recipes. I’ve had it ripped out for ages, because the picture looked smoky and delicious and there are only three ingredients (four in the original, three in mine). And they are meatballs! On a skewer!



I’ve made these meatballs several times since my first go at it. It helps, of course, if you like curry, and pork, and cilantro – seeing as those are the only ingredients – so if you have no strong aversion to any of those three things I highly recommend you give these a whirl. The pork on the barbecue gets so juicy and flavourful. It’s smoky and fragrant from the curry paste. It’s so very good.


Let’s also acknowledge the budget-friendliness these meatballs achieve. Lean ground pork, cilantro, and store bought curry paste can all be purchased for less than $10. Canadian. This month. :)



I doubled this recipe one night, because I wanted lots of leftovers. A salad makes the perfect accompaniment, or anything in season really. Corn on the cob would be lovely. Curried Pork Meatballs make excellent leftovers, and were perfect at room temperature one day I didn’t feel like heating them up. And if you’re up for making your own curry paste, do it! Share the recipe!




Curried Pork Meatballs

From Canadian Living


450 grams lean, ground pork

1 bunch cilantro, chopped

3 Tbsp mild curry paste

4 skewers, soaked if wooden


Stir the pork, cilantro, and curry paste together in a large bowl. Shape into 16 meatballs, then thread onto skewers.

Grill over medium-high heat, turning a few times, until cooked through, about 12 minutes.


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