If you liked my chicken panang curry recipe, you might enjoy this one as well – especially if you like meatballs. Sam and I received a crock-pot as a wedding gift and its been sitting in our storage room ever since so we’ve finally decided to put it to some good use! Believe it or not, it’s my first time owning a crock-pot so I’ve never experienced a slow cooker like this before. It’s been exciting to test out different recipes with it!
I don’t remember how the inspiration came to me but I was thinking of different ways to enjoy curry. The idea of meatballs and curry came to mind and I just decided to combine the two and test it out. & to my surprise it’s pretty good! I’ve loved making meatballs ever since my college years. I think that was around the time when I discovered that cooking was a passion of mine. I didn’t make them as often as I’d like because you know, college keeps you busy, but they were definitely a favorite that stayed with me. I think meatballs go well with just about anything – a sandwich, pasta, salad, soup, rice – and yes, even curry.
These meatballs taste great alone but the texture can get a little dry without the curry. With these two things together though adds an extra burst of flavors which I’m sure you’ll fall in love with as well. This is great for potlucks and gatherings or even just a simple dinner at home. The best thing about a crock-pot is not having to eye ball your food the whole time until it’s cooked. If you’re interested in purchasing one for yourself, click HERE.
Serve this amazing deliciousness with Jasmine rice and see how you like it! Be sure to share your thoughts with me. 🙂
Until then, have a beautiful day!
- 2 lbs of ground pork
- 1/4 cup of cilantro, chopped
- 1/4 cup of white onion, finely chopped
- 1/2 tablespoon of ginger, grated
- 1 tablespoon of oyster sauce
- 1 tablespoon of korean bbq sauce
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 egg
- 1 tablespoon of vegetable oil
- Panang Curry
- 3/4 cup of coconut cream (14.25 oz)
- 1 can of panang curry paste (4 oz)
- 2-3 cloves of garlic, minced
- 3-4 thai basil leaves
- 3-4 pieces of karrif lime leaves, sliced in half with stems removed
- 1 teaspoon of palm sugar, grated
- 3/4 cup of water
- 1 teaspoon of fish sauce, optional
- 1-2 tablespoons of vegetable oil
- Pre-heat the oven to Hi on Broil.
- In a large bowl, mix all the meatball ingredients together except for the vegetable oil that will be used for later.
- Spread the vegetable oil evenly onto a baking pan to prevent the meatballs from sticking.
- Mold the meat into a ball with your hands. Evenly space them onto the baking pan. You should be able to make between 25-30 meatballs depending on how big or small you make them.
- Place the baking pan onto the middle rack of your oven. Broil for 20 minutes.
- While the meatballs are cooking, pour the vegetable oil into a saucepan on Hi heat.
- Add in the garlic and stir it for 15 seconds.
- Add the panang curry paste and karrif lime leaves. Stir continuously for about a minute to prevent the curry paste from burning.
- Add in the coconut cream. Stir until the coconut cream and panang curry paste mixes thoroughly. At this point, add in the thai basil leaves, palm sugar and water, too. Fish sauce is optional. Let the curry cook for 1-2 more minutes and then turn off the heat.
- Into a crock-pot, place the meatballs inside.
- Gently pour the panang curry over the meatballs.
- Cook on High for 3 hours.
- Yields: 25-30 meatballs