Curry Mini Meatball Pops with Thai Dipping Sauce
Prep time
Cook time
Total time
This recipe was submitted by Nancy Diana, as an entry in the Go Dairy Free / So Delicious Dairy Free 3-Course Recipe Contest.
Author: Nancy Diana
Serves: 30-40 mini meatball pops
Ingredients
Curry Mini Meatballs:
- 1 lb ground pork
- 1 cup zucchini grated on large holes of box grater
- ⅓ cup seasoned bread crumbs (see post above for gluten-free option)
- ¼ cup So Delicious Dairy Free Original Culinary Coconut Milk
- 1 large egg
- 2 tablespoons yellow curry paste
- 1 tablespoon parsley, finely minced
- 1 tablespoon fresh mint, finely minced
- 1 tablespoon paprika + extra for sprinkling
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- Wooden skewers for dipping
Dipping Sauce:
- 1 or 2 tablespoons panang paste (found in the Asian section of the grocery store) this is quite spicy so you choose how hot you want it
- 325mL So Delicious Original Dairy Free Culinary Coconut Milk
- Pinch salt
- Pinch paprika
- Parsley or cilantro, for garnish
Instructions
Curry Mini Meatballs:
- In a large mixing bowl, combine all meatball ingredients. If it is too moist, dip your hands into extra bread crumbs, then roll the mixture into tiny balls.
- Using a tablespoon, scoop out a mound and roll between two hands into 2" meatballs. Place on a silpat/parchment paper covered baking sheet 1" apart.
- Sprinkle paprika over the balls for added colour.
- Bake for 40-45min in a 350ºF oven, until golden and cooked through.
- The meat can be prepared and refrigerated up to 2 days ahead and then cooked.
- They can also be frozen uncooked and baked or baked, cooled and individually frozen, then rewarmed in the oven.
Dipping Sauce:
- Mix together all sauce ingredients and pour into a decorative bowl.
- Garnish with fresh herbs, if desired.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/thai-curry-mini-meatball-pops