Dishing Up the Dirt

Coconut Curry Pork Meatballs

Before the snow arrived Taylor and I harvested hundreds of pounds worth of root veggies to have on hand to help get us through the winter. We also went in on bulk orders of beef, pork and poultry from some of our favorite farmers and ranchers in the area. Our chest freezer is bursting at the seams and I’m so damn thankful we are prepared this winter. With being snowed in multiple days in a row it’s been really comforting knowing that even when we can’t make it to town for groceries we’re stocked up and can comfortably weather the storm.

This is my favorite kind of meal because it highlights some of my favorite seasonal root veggies (I even busted out my spiralizer and made turnip noodles which were a total hit!) and added shredded carrots to the pork meatballs. This meal is spicy, comforting and bursting with flavor. The curry coconut sauce is spoon worthy (there’s peanut butter, ginger, curry and soy sauce involved!) And despite being a rich and hearty meal this wont weigh you down. Of course if you don’t have a spiralizer and aren’t up for making turnip noodles you can substitute with rice noodles or even buckwheat noodles (heck–even whole wheat spaghetti noodles would be just fine!) This is a forgiving recipe so have fun with it.

Cheers from Tumbleweed Farm!

Coconut Curry Pork Meatballs

Prep Time: 20 minutes    Cook Time: 30 minutes    Serves: 4

Pork Meatballs
  • 1 1/2 pounds ground pork
  • 1 cup shredded carrots
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon sesame oil
  • 3 tablespoons cilantro, minced
  • 2 scallions, minced
  • 1 tablespoon curry powder
  • salt and pepper
  • 2 tablespoons coconut oil
Coconut Curry Sauce
  • one 14-ounce can full-fat coconut milk
  • 1/4 cup smooth all-natural peanut butter (don't use any brand that has added sugar)
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon sriracha sauce (or chili garlic sauce) + more to taste if needed
  • 1 teaspoon sesame oil
  • 2 teaspoons honey
  • 2 tablespoons curry powder
  • Spiralized turnip noodles, rice noodles, or buckwheat noodles for serving
  • Minced cilantro for serving


  1. Preheat the oven to 350F.
  2. In a large bowl use your hands to mix together all the ingredients for the meatballs. Form the mixture into about 12-15 medium-sized balls. Place the meatballs on a baking sheet and keep to the side until ready to use.
  3. Whisk together all the ingredients for the sauce until completely smooth and creamy. This works best with an immersion blender or small food processor. Taste test and adjust seasonings as needed.
  4. In a large oven proof pot or cast iron pan heat the 2 tablespoons of coconut oil over medium high heat. Add the pork meatballs in a single layer (you made need to do this in batches) and brown them on all sides (about 2 minutes per side). Remove from the heat. If you had to brown the meatballs in batches now you can place them all back in your pan (it's okay if it's a bit crowded now) and pour the sauce over the meatballs. Place in the oven and cook for about 15-18 minutes (or until the meatballs are cooked through).
  5. Serve over your choice of noodles and garnish with minced cilantro.


*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary from kitchen to kitchen

Leave a Reply

6 thoughts on “Coconut Curry Pork Meatballs

  1. Jeanette Meyer says:

    first, i’m picturing Taylor and you harvesting hundreds of pounds of root veggies – what determination indeed

    now, this recipe sounds fabulous – love coconut, curry – and with pork – yes

  2. Heather Hennessey says:

    How do you recommend cooking the turnip noodles?

    1. Andrea says:

      You don’t cook the turnip noodles. They’re raw!! They taste amazing tossed in the warm sauce/meatballs and have the consistency of al dente pasta noodles. Enjoy!

  3. Michelle says:

    Did you melt the coconut oil for the meatballs?

  4. Michelle says:

    Oops – I didn’t read this closely – I melted 2 tablespoons of coconut oil and mixed with them with the meatballs! I’ll let you know how it turns out 😉

  5. Beck & Bulow says:

    Super delicious and easy! I’ve made these numerous times. The only change I’ve made to the recipe is I use several handfuls of fresh, chopped spinach instead of the frozen variety. Freezing them sounds like a great idea…they’ve just not lasted long enough to do so:) and please visit us:

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