This dish really snuck up on me: I expected it to be fine, but I did not expect it to blow my mind. Reader, it was delicious and I will be coming back to this one again and again! This dish is a great way to break out of your ordinary meatball routine and try some different flavors. The whole thing only took about 30 minutes.
You will need:
Ground pork
Garlic
Curry powder or paste, whatever you prefer*
Jasmine rice
Yellow onion
Zucchini
Baby bella mushrooms
Carrot (shaved into thin strips)
White wine vinegar
Sugar
Bok choy or other greens**
Cook rice according to package instructions. If you want the dish to be a sweet-meets-savory meal, I recommend making coconut rice. However, garlic rice will also do the trick! Simply mince 2-3 cloves of garlic and add it to the rice before cooking.
In a bowl, combine carrot shavings and vinegar to marinate. Let this sit for at least 10 minutes. If you do not like your quick pickles tart, whisk in a teaspoon or so of sugar to cut the acidity. However, I think the acid brings a needed brightness to this dish.
In a skillet, saute zucchini, onion, mushrooms, and greens with 1 clove minced garlic. When cooked through, set aside.
In a large bowl, combine ground pork, curry, salt and pepper. If you can, do this part by hand- you’ll get a more even mix this way. Roll the pork into meatballs of similar size and shape to promote even cooking.
In a skillet, cook the meatballs until crispy on the outside and cooked through (about 10 minutes depending on the size of your meatballs).
Serve by topping rice with vegetables and meatballs.
Enjoy!
*I like yellow curry powder and green curry paste, but you could also try a red curry here for some interesting flavor!
**Bok choy works well in this dish but I would also recommend trying: kale, mustard greens, spinach...basically any greens you have laying around. This is a great dish to use leftovers in.
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