1½ tbsp kosher salt, plus 1½ tsp to season curry sauce
Few grinds of black pepper
3 lbs ground pork
4 tbsp butter, unsalted
2 heaping tbsp mild curry
5 tbsp flour
4 cups beef broth
½ cup heavy cream
hot rice and chopped cilantro, for serving
Instructions
In a large bowl, combine the breadcrumbs, egg, onions, salt and pepper and mix. Add the pork and mix again. I like to use a fork here and rake through the pork and breadcrumb mixture to combine. Refrigerate for 1 hour.
Preheat the over to 400.
After an hour, spray two baking sheets with cooking oil. Using a tablespoon, form the mixture into meatballs. It helps to do this with wet hands. Place each meatball on the baking sheets leaving room between each meatball. You should get about 65+ meatballs depending on the size. I know it sounds like a lot, but I like the smaller meatballs here considering its being eaten over rice.
Bake the meatballs for 20 minutes. While the meatballs are baking, make the curry sauce.
In a large pot, or dutch oven melt the butter over medium-high heat. Once melted, add curry powder and cook until fragrant, about 1-2 minutes. Add flour, and cook for 3-4 minutes, stirring frequently. Whisk in beef broth, plus 1 cup of water. Bring to a simmer. Turn heat to low and add roasted meatballs, simmer for 10-12 minutes or until sauce is thicken. Stir in heavy cream and salt, simmer for 5-7 minutes more or until hot.
Serve with hot rice, and a sprinkle of cilantro.
Recipe by Cooks and Kid at https://cooksandkid.com/curry-meatballs/