Pork and Ginger Meatballs - The Curious Cooks
A wholesome bite to match an honest conversation.
Inspired by our chat with Paediatric Dietitian Dr Kyla Ringrose on The Curious Cooks podcast, these punchy Pork + Ginger Meatballs are everything we love in food — simple, flavour-packed and nourishing.
Perfect for a quick dinner, lunchbox filler or healthy snack, they’re a versatile recipe to keep on rotation when you need something speedy, satisfying and full of goodness.
Recipe - QUICK PORK AND GINGER MEATBALLS
I GF option I DF I
Makes 16-20 meatballs | Prep Time 20 mins | Cook Time 15 mins
Ingredients
Meatballs
500g Free Range pork mince
2 spring onions, finely diced
1 carrot, peeled and grated
½ cup zucchini, grated
1 Tbsp soy sauce (GF)
½ tsp sesame oil
2 tsp fresh ginger minced
2 cloves garlic, minced
1 Tbsp corn flour
1 egg, lightly whisked
½ cup breadcrumbs (gluten free if required)
1 tsp Urban Forager chicken bone broth concentrate (optional)
1 Tbsp leftover red, green or yellow curry paste (optional)
2 Tbsp coriander finely chopped (optional)
To Prepare
Preheat oven to 180C fan forced
In a medium sized bowl, combine all meatball ingredients and mix together thoroughly by hand.
With damp hands to prevent sticking, roll mixture into just under golf ball sized pieces, making approximately 16 - 20.
Lay the meatballs out on a lined baking tray and place in the oven for 15 mins, or until cooked through.
To serve
Add to a lunchbox with veggie sticks
Serve with steamed rice and greens or with cucumber salad and rice
Add to a stirfry
Serve as a finger food with chili sauce or soy sauce to dip
COOKS NOTES
Roll the meatballs in sesame seeds prior to cooking for crunchy outer.
Panfry the meatballs on medium heat until cooked through, rolling occasionally to cook evenly onthe outside, if that is easier for you.
Add the raw meatballs to simmering curry or tomato sauce and cook for around 15 mins or until cooked through, then serve with rice.
