Thai-Inspired Pork Meatballs
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Years ago, there was a lady who sold Thai sausages at Kingsland Market (now Market on MacLeod) here in Calgary. They were *so* delicious and my husband and I were so sad when her lease ran out at the market. There are surprisingly many recipes online for the two types of sausages she made - sai oua and sai krok isan, but we've been too intimidated by the long ingredient lists and our lack of a sausage stuffer. This is a super-simplified version using ingredients that you can easily find at most grocery stores - it's nowhere near the real deal, but it's simple and brings back some great memories.
  • 2.2 lb (1 kg) ground pork
  • ⅓ cup (85 mL) Thai red curry paste
  • 4 cloves garlic, minced
  • 2 shallots, minced
  • ½ cup (125 mL) canola oil
  • 2 Tbsp (30 mL) brown sugar
  • 1 tsp (5 mL) salt
  • 1 bunch cilantro, chopped finely
  1. Preheat oven to 400˚F.
  2. Place ground pork in a large mixing bowl, add red curry paste, garlic and shallots and mix well. Stir in canola oil, brown sugar and salt, then fold in cilantro.
  3. Form pork mixture into 1" (2.5 cm) balls and place on a baking sheet. Bake, turning once, until a thermometer inserted into the centre of a ball reads 160˚F (71˚C), about 15 minutes.
Recipe by Vincci Tsui, RD | Calgary Registered Dietitian at