Meatballs: – 1 lb lean ground pork – 1 egg – 1 cup panko or breadcrumbs – 1 Tbsp red curry paste – 1 cup mashed sweetpotato – 1 tsp freshly grated ginger – 2 tsp garlic powder – ¼ tsp salt
Thai Curry Sauce: – 2 Tbsp sesame oil – ½ medium yellow onion, diced – ½ medium red bell pepper, diced – 2 Tbsp red curry paste – 1 14-oz can full fat coconut milk – 1 Tbsp soy sauce or fish sauce – 2 Tbsp lime juice – 1 Tbsp brown sugar – 1 tsp grated or minced ginger – Grated carrots, for topping – Sesame seeds, for topping
Mix meatball ingredients in large mixing bowl. Form meatball batter into about 15-20 meatballs, about 1-inch each .
Add olive oil to skillet. Once hot, cook meatballs for 4-6 minutes per side (about 8-12 minutes total). Remove meatballs and put them on a separate plate.
Add sesame oil to medium-sized pan, and sauté diced onion and pepper over medium-high heat.
Add red curry paste, coconut milk, soy sauce, lime juice, brown sugar and ginger. Bring sauce mixture to a boil and simmer for 1-2 minutes.
Add cooked meatballs back in to the red curry sauce and move them around, ensuring that they get coated evenly in the sauce. Simmer for 3-6 minutes.
Remove meatballs and serve with rice, rice noodles, egg noodles, etc. Top with sesame seeds and grated carrots.