Umami Recipes
Umami Recipes

Micah Meals

Meatballs with Lemongrass Coconut Curry




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For the meatballs:

•1 red onion, finely chopped

•2 garlic cloves, finely chopped

•1 tsp dried chilli flakes

•500g minced pork

•75g fresh breadcrumbs

•2-4 tablespoons milk

•Salt and pepper to taste

•2 tablespoons oil for cooking

For the sauce:

•2 teaspoons coriander seeds or ground coriander

•5 cardamom pods, crushed (1tsp ground)

•1 teaspoon ground turmeric

•½ teaspoon ground cinnamon

•1-2 teaspoons dried chilli flakes

•2 stalks lemongrass, trimmed, bashed with the non-sharp part of your knife to release flavor

•5cm piece ginger, peeled and thinly sliced

•400ml chicken stock

•400ml coconut milk (14oz can)

•1 lime – zest and of half juice (or more, to taste)


  • For the Meatballs

  • Sweat off the finely chopped onions & garlic in olive oil. When softened, don't forget to season and add some chili flakes. While this is happening open up mince in bowl by spreading it around the bowl, add salt & pepper and mix. Then, open it up again and the onion & garlic.

  • Take the breadcrumbs and add 3-4 tbsp of milk to them. Mix it so it turns into a paste and add this to the mince. again, use your hands and mix everything evenly into the mince mixture.

  • Roll meatballs the size of a large golfball.

  • For the Sauce

  • Wipe out pan in which you fried the onions, do not wash. That way the flavours stay in the pan. Heat the pan and add some olive oil. Sit the balls in the oil.

  • While the balls are cooking, add coriander seeds, cardamom seeds, a touch of turmeric, cinnamon, dried chili's, lemongrass and fresh ginger.

  • When they have browned on the bottom, turn over balls so the flavours can get to the entire meatballs.

  • Add the chicken stock and allow to simmer for a couple of minutes. Then add the coconut milk and check the seasoning. Bring to the boil & allow to simmer. I let it simmer for about 20 minutes but only 10 minutes are required in the original recipe. When ready, add lime zest on top of the balls and lime juice to the broth. Spoon into a bowl with some rice.


Pairs well with baby Bok Choi, oven roasted broccoli and oven roasted green beans. I always double the meatball recipe and freeze half of it.




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