Thai Coconut Curry Meatball Skewers with Sticky Rice & Cucumber Salad

Ingredients

• 1 1/2 lbs ground pork, 80/20 blend works best
• 1/2 cup panko breadcrumbs
• 1 large egg
• 4 cloves garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp fish sauce, adds umami depth
• 1 can (13.5 oz) coconut milk (full-fat)
• 2 tbsp red curry paste, mild variety for families
• 1 tbsp honey, balances spice
• 2 tbsp lime juice, fresh squeezed preferred
• 2 cups jasmine rice (cooked), prepared separately
• 1 medium English cucumber, thinly sliced
• 1/4 medium red onion, thinly sliced
• 2 tbsp rice vinegar
• 1 tsp sugar
• to taste salt & pepper
• 2 tbsp vegetable oil, for searing
• 1/4 cup fresh cilantro, optional garnish
• 1 tbsp sesame seeds, optional garnish

Instructions

1. 1

   Combine ground pork, panko, egg, minced garlic, ginger, fish sauce, and a pinch of salt in a bowl. Mix gently until just combined, don't overmix. Divide into 16 portions and shape into balls.

2. 2

   Thread 4 meatballs onto each of 4 skewers, leaving a small gap between each. Season lightly with salt and pepper.