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1
In a medium saute pan, heat the oil over medium heat. Add the onions and sweat until translucent, about 3-4 minutes. Add the mushrooms and continue to cook until soft, about 3-4 minutes more. Add the garlic and cook until fragrant, 1 minute. Remove from heat and reserve.
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2
In a large bowl, mix the soy sauce, worcestershire, ketchup, mustard, sriracha, coriander, salt, pepper, and egg to combine. Add the pork and breadcrumbs and mix until well combined. If the mixture seems wet, add more breadcrumbs.
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3
Form the mixture into bite-size meatballs (if you like you can test one for seasoning before forming them all). Heat the oil in a large saute pan over medium heat. Place the meatballs in the pan, not touching, and sear until golden on all sides and cooked through, about, 7-9 minutes (or more if you make them larger). The meatballs can be served immediately or reserved and reheated in the oven later.
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4
In a medium saute pan, heat the oil over medium heat. Add the onions, ginger, and chile and sweat until tender, about 1-2 minutes. Add the garlic and cook until fragrant, 1 minute more.
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5
Add the curry paste to the pan and heat briefly. Add the coconut milk and stir well to combine, taking care that the curry paste is getting mixed in. Bring the mixture to a simmer.
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6
Stir in the garam masala, salt, and pepper. Simmer the sauce until it reduces slightly, about 10-15 minutes. At this point, the sauce can be pureed with an immersion blender so that it's silky smooth or left as is.
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7
The meatballs can be added to the sauce and simmered with it, or the sauce can be drizzled over the finished meatballs. Garnish generously with chopped cilantro.
