Spicy Meatballs with Vegetable Curry in Wok and Basmati Rice

5 from 4 votes
Course Dinner
Cuisine European
Servings 4 people


Spicy meatballs: (Makes about 30 pieces!)

  • 250 g Pig meat
  • 1 Yesterday's rolls
  • 1 Onion approx. 50 g
  • 1 Egg
  • 4 tbsp Breadcrumbs
  • 1 tsp Medium hot mustard
  • 1 tsp Sweet chili sauce
  • 0,5 tsp Mild curry powder
  • 0,5 tsp Sweet paprika
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • Breadcrumbs
  • 1 Cup Peanut oil

Vegetable curry:

  • 1 Red bell pepper approx. 150 g
  • 150 g Broccoli
  • 150 g Brown mushrooms
  • 2 Onions about 150 g
  • 2 Garlic cloves
  • 1 piece Ginger the size of a walnut
  • 1 Red chilli pepper
  • 2 tbsp Peanut oil
  • 600 ml Chicken broth (3 teaspoons instant broth)
  • 1 Can Coconut milk 400 ml
  • 2 tbsp Red curry paste
  • 1 tbsp Brown sugar
  • 1 tsp Mild curry powder
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 tsp Glutamate (alternatively 1 teaspoon instant chicken broth)
  • 1 tsp Fish sauce
  • 2 tbsp Tapioca starch

Basmati rice:

  • 250 g Basmati rice
  • 450 ml Water
  • 1 tsp Salt


  • 4 Parsley stalks for garnish


Spicy Mettballs:

  • Soak the rolls in water and squeeze them out well. Peel onion and chop finely. All ingredients (pork meat, squeezed bread roll, onion cubes, egg, 4 tablespoons breadcrumbs, 1 teaspoon medium hot mustard, 1 teaspoon sweet chilli sauce, ½ teaspoon mild curry powder, ½ teaspoon sweet paprika, 2 big pinches of coarse sea salt from the mill and 2 big pinches of colored pepper from the mill) into a bowl, mix / knead well and let rest for 10-15 minutes. Shape small meatballs (approx. 30 pieces) and roll in breadcrumbs. Heat peanut oil (1 cup) in a wok, fry the meatballs in portions until golden brown, place on the wok drain grid and finally keep them warm in the oven at 50 ° C until serving.

Vegetable curry:

  • Clean and wash the peppers and cut into small diamonds. Clean the broccoli and cut into small florets. Remove the stems from the mushrooms, clean / brush and quarter. Peel the onions, cut in half and cut into wedges / assemble apart. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Scoop the peanut oil out of the wok except for about 2 tbsp. Add the garlic clove cubes with the ginger cubes and chilli pepper cubes and sauté / stir fry briefly. Add the remaining vegetables (peppers, broccoli florets, mushroom quarters and onion wedges) and stir-fry as well. Deglaze / pour on the chicken broth (600 ml) and coconut milk (400 ml). With red curry paste (2 tbsp), brown sugar (1 tbsp), mild curry powder (1 tsp), coarse sea salt from the mill (2 big pinches), colored pepper from the mill (2 big pinches), glutamate (1 tsp / alternatively 1 teaspoon instant chicken stock) and fish sauce (1 teaspoon). Let everything simmer / cook for about 7 - 8 minutes. Finally, thicken with the tapioca starch (2 tbsp) dissolved in a little cold water.

Basmati rice:

  • Bring basmati rice (250 g) to the boil in water (450 ml) with salt (1 teaspoon), stir well and cook with the lid closed on the lowest temperature setting for approx. 20 minutes.


  • Press the rice into a cup and turn it onto the plate. Add the vegetable curry in the wok and the spicy meatballs, garnish with parsley and serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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