Thai-Inspired Pork Meatballs
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.
Author: Vincci Tsui, RD
- 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
- Preheat oven to 400˚F.
- 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.
- 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.