Thai-Style Pork and Goat Meatballs

Need a gluten free, dairy free, paleolithic, and primal main course? Thai-Style Pork and Goat Meatballs could be a spectacular recipe to try. One portion of this dish contains around 17g of protein, 35g of fat, and a total of 411 calories. This recipe serves 6. For $1.49 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe is liked by 32 foodies and cooks. It is brought to you by Jans Sushi Bar. A mixture of onion, red pepper flakes, chicken stock, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes. With a spoonacular score of 56%, this dish is good. If you like this recipe, you might also like recipes such as Thai Style Chicken Meatballs with Rice Noodle Salad, Thai Pork & Veggie Meatballs, and Thai Pork Meatballs & Sweet Chili Sauce.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 F.Melt the lard or butter in a small, heavy skillet over medium-low heat. Cook the onion, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and cook for another minute. Remove from the heat and set aside.Using your hands, gently mix the ground pork, ground goat, onion/garlic mixture, salt, pepper, red pepper flakes, ginger and sesame oil in a large bowl until well-blended. Form into 2-ounce meatballs and place on a shallow, foil-lined baking dish; bake the meatballs for 20 to 25 minutes, or just until cooked through. Place the meatballs on a paper towel-lined plate and set aside.Melt the lard in a large, heavy skillet over medium-low heat and cook the onion until soft and translucent, about 5 minutes. Add the garlic and red curry paste and cook, stirring constantly, until fragrant, about 2 minutes more. Whisk in the chicken stock and coconut milk until well-blended, then stir in the fish sauce.Add the meatballs to the sauce in the skillet, increase the heat to medium and cook, stirring frequently, for about 10 minutes. Serve over steamed jasmine rice or steamed, riced cauliflower, if desired.Nutrition (per serving): 520 calories, 39.9g total fat, 104mg cholesterol, 1332.9mg sodium, 820.8mg potassium, 8.2g carbohydrates, <1g fiber, 2.6g sugar, 32.8g protein.

 

Step by step:

1. Preheat oven to 350 F.Melt the lard or butter in a small, heavy skillet over medium-low heat. Cook the onion, stirring frequently, until soft and translucent, about 5 minutes.

2. Add the garlic and cook for another minute.

3. Remove from the heat and set aside.Using your hands, gently mix the ground pork, ground goat, onion/garlic mixture, salt, pepper, red pepper flakes, ginger and sesame oil in a large bowl until well-blended. Form into 2-ounce meatballs and place on a shallow, foil-lined baking dish; bake the meatballs for 20 to 25 minutes, or just until cooked through.

4. Place the meatballs on a paper towel-lined plate and set aside.Melt the lard in a large, heavy skillet over medium-low heat and cook the onion until soft and translucent, about 5 minutes.

5. Add the garlic and red curry paste and cook, stirring constantly, until fragrant, about 2 minutes more.

6. Whisk in the chicken stock and coconut milk until well-blended, then stir in the fish sauce.

7. Add the meatballs to the sauce in the skillet, increase the heat to medium and cook, stirring frequently, for about 10 minutes.

8. Serve over steamed jasmine rice or steamed, riced cauliflower, if desired.Nutrition (per serving): 520 calories, 39.9g total fat, 104mg cholesterol, 1332.9mg sodium, 820.8mg potassium, 8.2g carbohydrates, <1g fiber, 2.6g sugar, 32.8g protein.

Nutrition Information:

covered percent of daily need