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    You are at:Home»Dairy-Free Recipes»Appetizers»Curry Mini Meatball “Pops” with Thai Dipping Sauce

    Curry Mini Meatball “Pops” with Thai Dipping Sauce

    0
    By Alisa Fleming on January 19, 2014 Appetizers, Dairy-Free Recipes

    This curry mini meatball recipe is an “appetizer” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Nancy Diana. She uses a double dose of Culinary Coconut Milk from So Delicious.

    Curry Mini Meatball Pops with Dairy-Free Thai Dipping Sauce

    So Delicious Dairy Free 3 Course Recipe Contest BadgeNancy says, “These mini meat balls are nutritious and delicious.”

    For more details and to enter the recipe contest, see this post: https://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest

    Special Diet Notes & Options: Curry Mini Meatball Pops

    By ingredients, this recipe is dairy-free / non-dairy, peanut-free, soy-free, and tree nut-free.

    For gluten-free and dairy-free curry mini meatball pops, crumb your favorite gluten-free / dairy-free bread (when stale, or toast first) or buy a pre-packaged variety of crumbs.

    Curry Mini Meatball Pops with Thai Dipping Sauce
     
    Print
    Prep time
    15 mins
    Cook time
    45 mins
    Total time
    1 hour
     
    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:
    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 350ºF 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.
    3.2.2646
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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