Spicy Pork Meatballs in Masaman Sauce

This is a nice alternative to spicy beef meatballs. The Masaman sauce has a great creamy but full flavour and works really well – that classic Thai mix of sweet, spice, heat and salt in the sauce really makes this dish a classic. I make my own Masaman curry paste for this dish, but you can buy very acceptable Thai pastes in the supermarkets.

Cooking Time – approx 60 minutes

Serves 4


  • 1 Onion, finely chopped
  • 1 tbsp Vegetable Oil
  • 1 Red Chilli, finely chopped
  • 1 tbsp Ginger, grated
  • 500g Pork Mince
  • 1 large slice fresh bread, crumbed
  • 1 tsp Garam Masala
  • 1 handful Coriander, chopped
  • Salt & pepper
  • 1 small Egg, beaten
  • 1 portion of Masaman Curry Paste (or whatever you can get from the supermarket)
  • 1 tbsp Galangal
  • 2-3 Tomatoes, chopped
  • 1 tbsp soft Brown Sugar
  • 1 tin (about 10 fl oz) Coconut milk
  • A little hot water or veg stock
  • juice of 1/2 lime
  • 1 handful of Coriander, chopped


  • Lightly fry the onions, chilli and garlic in a little oil for a couple of minute. Tip into a large bowl
  • Add pork, breadcrumbs, garam masala, coriander and plenty of salt & pepper. Mix well with your hands.
  • Mix in the beaten egg and work well with your hands until an even consistency
  • Take a tablespoon of the mixture at a time and form into balls no bigger than a golf ball (this is easiest with wet hands). Makes around 24.
  • Place on an oiled baking sheet and cook in a preheated oven, 210oC, for around 20 minutes (unitl golden brown)
  • In a large pan, fry off the Masaman paste for a couple of minutes. Add the galangal and fry for another minute before adding the tomatoes, sugar and coconut milk.
  • Bring the sauce up to the boil and simmer
  • Add the meatballs to the sauce and baste for 15-20 minutes – add a little water or stock if the sauce becomes too thick.
  • Stir in the lime juice & coriander before serving with plain rice or noodles

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