Jimmy O. Yang’s Pork Meatball Curry
over Rice with Pickled Carrots & Scallions
Our first-ever meatball curry is here, why didn’t we think of it sooner?! Thank you, actor and comedian Jimmy O. Yang—you’re an inspiration! Here's how his limited-edition recipe goes down: You’ll form a mixture of pork, scallion, ginger, and garlic into meatballs and roast in the oven (hello, crispy edges!). Simmer up a quick, flavorful spiced curry sauce of coconut milk, sweet-hot chili sauce, and tangy lime juice, then coat those meatballs in curry, nestle atop fluffy rice, and finish with tangy quick-pickled carrot and crisp scallion greens for bright, crunchy contrast!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Lime
2 unit
Scallions
1 thumb
Ginger
1 clove
Garlic
1 unit
Yellow Onion
4 ounce
Shredded Carrots
¾ cup
Jasmine Rice
10 ounce
Ground Pork
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Curry Powder
1 unit
Coconut Milk
(Contains Tree Nuts)
1 ounce
Sweet Thai Chili Sauce
1 unit
Veggie Stock Concentrate
Not included in your delivery
1 tablespoon
Cooking Oil
2 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Zest and quarter one lime; halve the other lime (for 4 servings, zest and quarter two limes; halve the remaining two). • Trim scallions; thinly slice whites crosswise. Halve greens lengthwise (making sure not to cut all the way through), then open like a book. Lay flat, then slice lengthwise into very thin strips. Soak in a bowl of ice water until they curl; drain and pat dry with paper towels. • Peel and mince or grate ginger. Peel and mince or grate garlic. Halve, peel, and finely dice onion.
• In a large microwave-safe bowl, combine carrots, juice from halved lime, 2 tsp sugar, salt, and pepper (juice from both halved limes and 4 tsp sugar for 4 servings). • Cover with plastic wrap; microwave for 30 seconds. Set aside until ready to serve, stirring occasionally.
• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve. TIP: If you have a rice cooker, feel free to use it instead of cooking your rice on the stove!
• In a second large bowl, combine pork*, panko, scallion whites, ginger, garlic, salt (we used ¾ tsp; 1½ tsp for 4 servings), and pepper. • Form into 10-12 1½-inch meatballs (20-24 meatballs for 4 servings). • Place meatballs on a lightly oiled baking sheet. Roast on top rack until meatballs are cooked through, 14-16 minutes.
• Once meatballs have roasted 5 minutes, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion; cook, stirring occasionally, until browned, 4-6 minutes. • Season with 2 tsp curry powder (4 tsp for 4 servings), salt, and pepper. (TIP: Use more curry powder for a stronger flavor!) Cook, stirring occasionally, until fragrant, 30-60 seconds.
• Stir in coconut milk, chili sauce, stock concentrate, ¼ cup water, juice from two lime wedges, and a pinch of lime zest (1⁄3 cup water and juice from four lime wedges for 4 servings). • Bring to a boil, then reduce heat to medium low. Simmer until thickened, 2-4 minutes. TIP: If curry seems too thick, stir in splashes of water as needed. • Taste and season with salt and more lime juice if desired. Turn off heat; add meatballs and stir to coat with coconut curry sauce. TIP: If sauce is done before meatballs finish roasting, remove sauce from heat and set aside.
• Divide rice, meatballs with coconut curry sauce, and pickled carrots between shallow bowls. Garnish with scallion greens. Serve with remaining lime wedges on the side. TIP: If you like a little more zing, drizzle on some hot sauce or scatter thinly sliced chili over top.
Ground Pork is fully cooked when internal temperature reaches 160°.
