This recipe is a favourite down under!


  • 600 g minced (ground) pork
  • 1 onion (grated)
  • 1 egg lightly beaten
  • 55 g fresh white breadcrumbs
  • 1 long red chilli (seeded and finely chopped)
  • 2 tsp grated fresh ginger
  • 1 tsp garam masala
  • 2 tblsp chopped fresh coriander (cilantro)
  • sea salt
  • freshly ground black pepper
  • 1 tblsp grapeseed oil (or other light flavoured oil)
  • for the curry sauce:
  • 3 tblsp massaman curry paste
  • 2 tsp grated fresh ginger
  • 4 tomatoes, chopped
  • 200 ml coconut milk
  • 200 ml chicken stock
  • 1 tblsp lemon juice
  • 2 tsp brown sugar

to serve:

  • 3-4 tablespoons cashew nuts (lightly toasted and finely chopped)
  • 2 tblsp chopped fresh coriander (cilantro)
  • steamed rice


  1. Preheat the oven to 220°C (420°F/ Gas7). To make the meatballs, put all the ingredients except the oil in a large mixing bowl and mix together well with your hands.
  2. Shape into small balls (I found that wetting my hands first makes this easier). Put the meatballs in a large roasting tin, drizzle with the oil and then toss gently. Bake in the oven for 15-20 mins or until golden.
  3. Meanwhile to make the curry sauce, use a large frying pan over medium heat. Add the curry paste and the ginger.

Recipe courtesy of Bill Granger.