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 canned coconut milk (regular, full-fat)
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
1 (14-ounce) can coconut milk (regular, full fat)
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