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Lion's Head Meatballs in Spicy Coconut Sauce

Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell
Yield 8 servings (serving size: 1 meatball and 3 tablespoons sauce)
These spicy meatballs are called "Lion's Head" because of their large size. Also, lions are believed to ward off evil. You can make the meatballs a day or two ahead, store them covered in the refrigerator, and heat them in the sauce before serving. Decrease the red pepper for a milder flavor.

Ingredients

  • Sauce:
  • 1/2 cup light coconut milk
  • 1/2 cup soy milk
  • 2 tablespoons minced peeled fresh ginger
  • 2 teaspoons minced hot red chile pepper
  • 1 tablespoon chopped green onions
  • 2 tablespoons Thai fish sauce
  • Meatballs:
  • 1 pound ground round or ground pork
  • 1/3 cup chopped green onions
  • 1/4 cup chopped water chestnuts
  • 2 tablespoons cornstarch
  • 1 tablespoon all-purpose flour
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon dark sesame oil
  • 1 teaspoon minced hot red chile pepper
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1/4 cup chopped fresh basil
  • 1 tablespoon grated lemon rind

Nutrition Information

  • calories 297
  • caloriesfromfat 20 %
  • fat 6.5 g
  • satfat 1.8 g
  • monofat 2 g
  • polyfat 2.1 g
  • protein 13.2 g
  • carbohydrate 38.7 g
  • fiber 17 g
  • cholesterol 30 mg
  • iron 1.4 mg
  • sodium 616 mg
  • calcium 12 mg

How to Make It

  1. To prepare sauce, combine first 6 ingredients in a small bowl.

  2. To prepare meatballs, combine ground pork and next 9 ingredients (pork through salt) in a large bowl, and shape mixture into 8 meatballs. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 7 minutes, browning on all sides. Drain well.

  3. Place sauce in a large saucepan; bring to a boil over medium-high heat. Add meatballs; cover, reduce heat, and simmer 8 minutes. Garnish with basil and rind.