Curry Mini Meatball “Pops” with Thai Dipping Sauce

This curry mini meatball recipe is an “appetizer” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Nancy Diana.

Special Diet Notes: 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.

Nancy Diana

Curry Mini Meatball Pops with Thai Dipping Sauce

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This recipe was submitted by Nancy Diana, as an entry in the Go Dairy Free / So Delicious Dairy Free 3-Course Recipe Contest.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 30 -40 mini meatball pops

Calories:

Ingredients Method

Ingredients

  

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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

Method

 

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.

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