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.
Serves: 30-40 mini meatball pops
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:
Curry Mini Meatballs:
  1. 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.
  2. 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.
  3. Sprinkle paprika over the balls for added colour.
  4. Bake for 40-45min in a 350ยบF oven, until golden and cooked through.
  5. The meat can be prepared and refrigerated up to 2 days ahead and then cooked.
  6. They can also be frozen uncooked and baked or baked, cooled and individually frozen, then rewarmed in the oven.
Dipping Sauce:
  1. Mix together all sauce ingredients and pour into a decorative bowl.
  2. Garnish with fresh herbs, if desired.
Recipe by Go Dairy Free at