Pork Meatballs in Curry Sauce

Overhead shot of a pan of curried pork meatballs garnished with fresh cilantro

5 from 1 reviews

In just 30 minutes you can have these tender pork meatballs simmered in a creamy coconut curry sauce on the dinner table! Simple, healthy ingredients combine for an easy weeknight dinner your family will love!




  • 1 lb. ground pork
  • 1/2 cup breadcrumbs
  • 3 tablespoons milk
  • 5 cloves garlic, minced
  • 1/2” knob ginger, minced
  • 2 stalks green onion, thinly sliced
  • 1 tablespoon curry powder
  • 1/2 teaspoon garam masala
  • 1 egg
  • Kosher salt
  • fresh cracked pepper


  • 2 teaspoon olive oil + more for oiling hands 
  • 1 yellow onion, diced
  • 6 cloves garlic, minced
  • 1 (14 oz.) can coconut milk
  • 1/4 cup vegetable stock
  • 3 tablespoons curry powder
  • 2 teaspoons cumin
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon coriander
  • juice of 1 lime


  • lime wedges
  • fresh chopped cilantro
  • thinly sliced green onion
  • sliced jalapeno
  • red pepper flakes


  1. Heat oven to 450 degrees.
  2. Add all meatballs ingredients to a large bowl. Using your hands, mix everything just until combined. 
  3. Place a cooling rack on top of a baking sheet. 
  4. Use a cookie scoop to scoop uniform size meatballs and place them on the cooling rack. 
  5. Lightly oil hands with olive oil and roll meatballs between your palms to make them perfectly round. Place them about an inch apart on the cooling rack.
  6. Bake for 10 minutes. 
  7. While the meatballs are baking, heat 2 teaspoons olive oil in a large pot over medium heat.
  8. Add onion along with a large pinch of salt and pepper. Cook, stirring frequently for 5 minutes. 
  9. Add garlic and cook for another minute, stirring frequently. 
  10. Stir in coconut milk, veggie stock, curry powder, cumin, garam masala and coriander
  11. Turn heat up and bring to a simmer. Season to taste with salt and pepper. 
  12. Add meatballs, turn heat to low and simmer for 10 minutes.
  13.  Stir in the juice of 1 lime and garnish as desired. 


Buy local pork (if you can). We are lucky enough to have some great local farms that sell their ground pork all year round at indoor and outdoor farmer’s markets. The prices are comparable to the grocery store but the QUALITY is miles above the rest. I know I’m getting humanly raised pork that was never given hormones or antibiotics and lived a happy life on a grassy farm in Wisconsin. I also know that my dollars are going back into the community I live in and supporting local families.

Don’t over mix the pork! The more you work the mixture, the tougher and drier they will be. Use your hands (they are your best kitchen tools after all) and mix just until everything is well incorporated.

Use a cookie scoop to make uniform size meatballs. I don’t make cookies often, so I went YEARS without getting a cookie scoop. Turns out they aren’t just for cookies and come in super handy when making many other things including: meatballs, chocolate peanut butter balls and falafel!

Oil your hands before rolling the meatballs. This will help prevent the mixture from sticking to your hands and give the meatballs a little extra moisture when baking it in the oven.

Don’t pack the meatballs too tightly. Be gentle when scooping and forming your meatballs. This will allow for a more tender texture and help you avoid a tough, chewy meatball.

If you like more of a browned crust on your meatballs, feel free to broil them for a minute or two after they’ve baked. It’s not necessary but it does add another layer of delicious flavor and a bit more texture.

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