Oven-Roasted Garam Masala Pork Meatballs with Cold Lemon–Cilantro Cabbage & Cucumber Slaw
A fancy, Indian-adjacent snack that’s surprisingly travel-proof: warm spiced pork meatballs roasted in the oven, served with a crunchy citrusy cabbage-jicama-style slaw vibe (using cabbage + cucumber) packed separately. Great with scotch because it’s savory, spiced, and not too saucy.
Back to full listIngredients
- Kroger® Ground Pork 1 lb $3.99/16 oz (sale)
- Napa Cabbage (or Green Cabbage) 1/2 lb, thinly sliced $2.99/lb (or $1.49/lb)
- English Cucumber 1, julienned or thinly sliced $1.99 each
- Fresh Lemons 1 lemon (2 tbsp juice) $4.99/2 lb bag
- Garlic 2 cloves, grated/minced $1.50 each
- Ginger Root 1-inch piece, grated $4.99/lb
- Organic Cilantro 1/2 bunch, chopped $1.99
- Pantry: garam masala 2 tsp
- Pantry: ground cumin 1 tsp
- Pantry: salt 1 tsp
- Pantry: olive oil 1 tbsp
- Pantry: honey (optional) 1 tsp (for balance)
Instructions
- Heat oven to 425°F. Line a sheet pan.
- Meatball mix: Combine ground pork, garlic, ginger, 2 tsp garam masala, 1 tsp cumin, 1 tsp salt, black pepper, and half the chopped cilantro. Mix gently.
- Form 14–16 small meatballs (bite-size). Lightly oil hands if needed. Place on sheet pan and brush/drizzle with a little oil.
- Roast 14–18 minutes until browned and cooked through (160°F).
- Crunchy lemon slaw (pack separately): Toss sliced cabbage + cucumber with 2 tbsp lemon juice, 1 tsp honey (optional), remaining cilantro, salt/pepper. Keep chilled.
- Transport/reheat: Pack meatballs in one container; microwave 45–60 seconds to warm. Serve with cold slaw on the side (or spoon slaw on top right before eating).
Cook time: 45 minutes
Estimated cost: $11–15
Health notes: Moderate portions, crowd-friendly. Keep the slaw separate to maintain crunch and food safety.
Drink pairing: Scotch pairing: meatballs love a touch of sweetness + spice; keep the slaw acidic to reset the palate between sips.