One pan coconut curry pork meatballs are Whole30 approved, made in under 40 minutes, and packed with veggies and protein! Serve over cauliflower rice or zoodles!
Hello FLAVOR. That’s all I can say about this recipe. It’s so easy, packed with lots and lots of veggies and protein, Whole30 approved, ONE PAN. What more could you want?!
Clearly I have a thing for Thai curry and anything that resembles Thai curry flavors and these pork meatballs are checking all my boxes.
COCONUT CURRY PORK MEATBALLS (WHOLE30 APPROVED!)
These Whole30 meatballs are super healthy because they are full of veggies and loaded with protein. They are bursting with flavor and will quickly become your new favorite weeknight meal.
I highly suggest serving them over cauliflower rice or spiralized zucchini or sweet potato to round out the entire dish.
To make this pork meatball recipe, you need:
Pork – Duh!
Veggies – I added carrots, green onions, and cilantro. Also known as flavor, flavor, flavor.
Green curry paste – This is obviously key to getting that green curry flavor! But feel free to use red curry paste if that is more your thing.
Egg – The egg is our meatball binder – very, very important.
Coconut flour – The flour is used to make our meatballs come together and not fall apart when cooking! Coconut flour keeps this recipe Whole30 compliant.
Ginger – Ginger adds such a great spice to these meatballs!
Ok, now let’s talk about this sauce.
For the coconut curry sauce, you’ll need coconut milk, almond butter, green curry paste, coconut aminos, lime juice, garlic, and ginger. Add it all to your blend and blend it up until smooth. Easy!
How to make these easy thai meatballs:
Make your coconut curry sauce. Add all sauce ingredients to a blender or food processor. Blend until smooth and set aside.
Make your meatballs. In a large bowl, add the ground pork, coconut flour (start with 2 Tablespoons and add the third if needed), egg, carrots, ginger, cilantro, scallions, green curry paste, salt and pepper. Use clean hands to mix and form into 16 meatballs.
Sear the meatballs. Place a large deep skillet over medium-high heat and add in coconut oil. Add the meatballs and brown on all sides, about 5-6 minutes total. You may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them. When meatballs are done browning, transfer to a plate and set aside.
Cook the meatballs through. Add all the meatballs back into the skillet. Reduce the heat to medium-low and add your coconut curry sauce to the pan. Cover, reduce heat to low, and simmer for 15 minutes.
Add in your extra veggies! After 15 minutes, remove lid and gently stir in the red bell pepper and carrot. Simmer for 5 more minutes uncovered.
Serve with cauliflower rice or zoodles! Garnish with chopped almonds, green onions, and cilantro.
Don’t forget to check out my other green curry recipes – Whole30 Green Curry with Chicken and my 10 Ingredient Vegetarian Green Curry!
I seriously adore these Whole30 approved coconut curry pork meatballs and know you will too! If you make these or any of my recipes, don’t forget to post a picture social media and use the hashtag #imhungrybynature so that I can see!
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One Pan Coconut Curry Pork Meatballs (Whole30)
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Description
One pan coconut curry pork meatballs are Whole30 approved, made in under 40 minutes, and packed with veggies and protein! Serve over cauliflower rice or zoodles!
Ingredients
For the meatballs:
1 pounds ground pork
2–3 Tablespoons coconut flour
1 egg
1/2 cup shredded carrots
1 Tablespoon freshly grated ginger
1/4 cup cilantro, minced
2 scallions, minced
1 Tablespoon green curry paste
salt and pepper
1 Tablespoon coconut oil (sub sesame or avocado)
Coconut Curry Sauce:
1 can full-fat coconut milk
1/2 cup smooth all-natural almond butter
1 Tablespoon coconut aminos
1 Tablespoon curry paste
1 Tablespoon fresh lime juice
2 cloves of garlic, minced
1 teaspoon grated ginger
Add-ins:
1 red bell pepper, julienned
1 small carrot, julienned
To garnish:
Chopped or sliced almonds
Diced green onion
Cilantro
Instructions
Make your coconut curry sauce. Add all sauce ingredients to a blender or food processor. Blend until smooth and set aside.
Make your meatballs. In a large bowl, add the ground pork, coconut flour (start with 2 Tablespoons and add the third if needed), egg, carrots, ginger, cilantro, scallions, green curry paste, salt and pepper. Use clean hands to mix and form into 16 meatballs.
Sear the meatballs. Place a large deep skillet over medium-high heat and add in coconut oil. Add the meatballs and brown on all sides, about 5-6 minutes total. You may need to do this in batches, depending on how many meatballs you can fit in your skillet without overcrowding them. When meatballs are done browning, transfer to a plate and set aside.
Cook the meatballs through. Add all the meatballs back into the skillet. Reduce the heat to medium-low and add your coconut curry sauce to the pan. Cover, reduce heat to low, and simmer for 15 minutes.
Add in your extra veggies! After 15 minutes, remove lid and gently stir in the red bell pepper and carrot. Simmer for 5 more minutes uncovered.
Serve with cauliflower rice or zoodles! Garnish with chopped almonds, green onions, and cilantro.
Keywords: meatball, easy dinner, whole30
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