Entree, pork, Recipes, Sauces

Pork Meatballs with Coconut Milk and Peanut Butter Curry Sauce

With the days finally getting a bit cooler, it feels it’s time to start cooking warmer dishes. However, it’s still not really cold enough for heavier and heartier dishes, so I’ve decided on meatballs with a relatively light sauce.

The meatballs are loaded with Asian inspired flavors, from lemongrass, ginger, Hoisin and soy sauce – to Korean Gochujang paste. Once baked for a short time, to firm them up, they are cooked in an aromatic, slightly spicy, sweetish-savory coconut milk and peanut butter sauce, which complements them beautifully.

Served with steamed broccolini,  the meatballs are perfect for a light lunch or dinner. They can also be served on a bed of rice, or rice noodles. Try them and enjoy.



* Chicken thighs can be used instead of the pork.

* Peppadew are pickled peppers, about the size of a cherry tomato, with a mild sweet and spicy flavor. They are available in specialty stores or online.

* Gochujang paste is a Korean spicy-sweet paste. Note that it varies in texture and spiciness from one brand to another. I’ve used Bibigo’s brand in squeezable bottle, which has smoother texture than most types.

* Curry powder mixes vary substantially from one another. Here I’ve used “S&B oriental curry powder”, which is a Japanese brand.

Makes: 4-6

Prep time: 30 minutes

Cooking time: 1 hour



For the meatballs:

1.375 lbs (625 grams) pork loin fillet (see notes)

1 Tbs fresh ginger, finely grated

1 Tbs finely chopped basil

1 Tbs finely chopped cilantro

5-6 mild Peppadew peppers (see notes)

2 scallions, roughly chopped

2 Tbs soy sauce

½ tsp Sriracha sauce (or any other hot sauce)

2 tsp Gochujang paste (see notes)

1 Tbs Hoisin sauce

1 tsp salt

½ tsp freshly ground four peppers mix

1 tsp lemongrass paste

¼ cup Panko breadcrumbs

¼ cup plain breadcrumbs

For the sauce:

1 can (13 oz/370 ml) coconut milk

1 Tbs soy sauce

1 Tbs rice wine vinegar

1 tsp salt

1 Tbs brown sugar

2 Tbs unsweetened creamy peanut butter

2 tsp fresh ginger, finely grated

2 tsp finely chopped basil

2 tsp finely chopped cilantro

2 tsp lemongrass paste

2 tsp Gochujang paste

1 Tbs Japanese curry powder (see notes)


  1. The meatballs: cut the meat into medium size cubes and place in a food processor, fitted with the metal blade. Add the ginger, basil, cilantro, peppers, and scallions, and process until finely minced.
  2. Transfer to a medium bowl. Add the soy sauce, Sriracha, Gochujang paste, Hoisin sauce, salt, pepper, lemongrass paste and breadcrumbs, and mix well. Cover and keep in the fridge for 15 minutes.
  3. Preheat a toaster oven to 400F (205C). Create 22 medium size balls from the mixture. Place on a baking tray and bake for 10 minutes.
  4. The sauce: meanwhile, mix all the ingredients for the sauce in a medium bowl. Using a hand blender, blend until smooth. Pour into a wide pot, and cook over medium-high heat until the sauce is on the verge of boiling, mixing occasionally. Reduce the heat to medium-low. Taste and adjust seasoning.
  5. Add the meatballs, in one layer. Cook for about 40 minutes, tilting the pot occasionally, until the sauce thickens and the meatballs are cooked through. Serve warm.
Cakes and Desserts, Recipes, Snack

Puffed Kamut Squares with Tahini, Cocoa Powder and Maple

Puffed rice squares are popular commercial crispy treats, though unfortunately, not the healthiest ones. A couple of years ago, I’ve prepared a homemade healthier version of them (click HERE for recipe), using tahini (sesame paste) and honey, a version which I’ve prepared every now and then since. Continue reading “Puffed Kamut Squares with Tahini, Cocoa Powder and Maple”

Chicken, Entree, Recipes, Vegetables

Lemon and Herbs Roasted Chicken Thighs and Potatoes

Roasted chicken with lemon is a favorite dish, which I make often, while adding different ingredients to the basic combination. Continue reading “Lemon and Herbs Roasted Chicken Thighs and Potatoes”

Brunch, Cakes and Desserts, Cookies, fruit, Recipes, Snack

Lemon and Almond Cookies

Lemon cookies are always a delight – not overly sweet, and full of wonderful citrusy aroma. I often add some crunchy ingredients into the dough mix (poppy seeds, or pistachio nuts). This time, I chose to add almond flour to the basic buttery dough, for its creaminess and unique texture. Continue reading “Lemon and Almond Cookies”

appetizer, CONDIMENTS, Recipes, Salad, sandwich, Side dishes, Vegetables

Sephardic Eggplant and Tomato Relish

The following tasty eggplant-tomato relish, or side dish – called “alburnia” in Ladino – comes from the Sephardic cuisine, which I’ve mentioned here quite a few times. Continue reading “Sephardic Eggplant and Tomato Relish”

Cakes, Cakes and Desserts, fruit, Recipes

Honey and Applesauce Tea Cakes, with Coconut and Rum

The Jewish New Year is celebrated tomorrow, and this brings back memories of traditional foods. One of the culinary traditions for this event, is to dip a slice of apple in honey, and eat it as a symbol for a sweet New Year. Plenty other sweet dishes are added to the table as well, in order to emphasize this hope for a sweet New Year. Continue reading “Honey and Applesauce Tea Cakes, with Coconut and Rum”

appetizer, Bakes, Brunch, Cheese, Eggs, Muffins, Recipes, Snack, Vegetables

Corn and Cheese Mini Bakes

With fresh corn season about to end, I chose the next best thing, frozen corn, to make the following tasty mini bakes. Continue reading “Corn and Cheese Mini Bakes”

CONDIMENTS, Entree, Fish, Recipes, Rice

Crusted Halibut Baked in White Wine

One of my favorite ways of preparing fish fillets, is to coat them with a tasty buttery crust, and bake them in white wine. The butter in the crust melts over the fish while baking, and not only adds wonderful flavor to it, but also keeps it nice and moist. The rest of the ingredients in the crust add their unique flavors and textures, while the white wine adds another layer of fragrance and flavor to the fish. Continue reading “Crusted Halibut Baked in White Wine”

CONDIMENTS, Entree, pork, Recipes

Glazed Ribs

There are many ways of preparing ribs, and most of them require lengthy cooking or grilling time. This time, I was looking for a shorter way to prepare them, and decided to check the pressure cooker method, as it cuts the cooking time substantially. Continue reading “Glazed Ribs”

Brunch, Cakes, Cakes and Desserts, fruit, Recipes

Peach and Marzipan Galette

Fresh ripe summer fruits are in abundance, and it’s hard to resist using them in different ways. One of my favorites is preparing a quick galette – a free form pie – with them. Finding beautiful fragrant peaches at the store, it was a quick decision to use them in the following galette. Continue reading “Peach and Marzipan Galette”

appetizer, Brunch, CONDIMENTS, Recipes, Seafood

Inari Pockets with Rice and Shrimp

The following appetizer has all the components of the more known sushi rolls, but it is much easier to prepare. The secret lies in the use of Inari tofu skin pockets as the shell, rather than the more elaborate and time consuming use of Nori seaweed sheet, which require a sushi rolling mat and expertise. Continue reading “Inari Pockets with Rice and Shrimp”