In a small bowl combine the bread crumbs with the curry powder, and 1/4 tsp each of salt & black pepper. Then mix in the coconut milk.

Mix milk mixture with the ground pork. Divide into 8 medium sized meatballs and place into a frying pan. I always place a piece of parchment paper onto the counter next to the stove, make my meatballs and place it on the parchment paper, it just helps to make sure the size of the meatballs are approximately the same size so they cook evenly. One pound of meat makes 8 medium sized meatballs.

Place pan on low to medium heat, place meatballs in pan and cook until the meatballs are at least 165 degrees internally, I always use a meat thermometer to check the temperature.

Once the meatballs are cooked through, place into a warmed bowl to keep the meatballs hot while making the pork gravy.

To make the gravy, deglaze the pan with 1.5 Cups of water, scrap off the brown bit scraps at the bottom of the pan and bring to a slow simmer.

To thicken the gravy, mix 1/4 cup warm water with 2 TBSP arrowroot powder. Than add to the water in the frying pan, stir until sauce thickens. Lastly add salt and black pepper to taste.

For a party you could have both the gravy and spicy cilantro pesto as dipping options.