Jimmy O. Yang’s Pork Meatball Curry
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Jimmy O. Yang’s Pork Meatball Curry

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!

Tree Nuts

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes
Prep Time15 minutes


serving amount

2 unit


2 unit


1 thumb


1 clove


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





Nutrition Values

/ per serving
Calories1010 kcal
Fat47 g
Saturated Fat23 g
Carbohydrate115 g
Sugar22 g
Dietary Fiber5 g
Protein31 g
Cholesterol95 mg
Sodium980 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Bowl
Paper Towel
Plastic Wrap
Small pot
Baking Sheet
Large Pan



• 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.

Pickle Carrots

• 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.

Cook Rice

• 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!

Roast Meatballs

• 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.

Start Curry

• 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.

Finish Curry

• 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°.