Lion's Head Meatballs in Spicy Coconut Sauce

Becky Luigart-Stayner; Melanie J. Clarke and Lydia DeGaris-Pursell
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.

Yield:

8 servings (serving size: 1 meatball and 3 tablespoons sauce)

Recipe from

Nutritional 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

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

Preparation

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

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.

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.

Note:

Ying Chang Compestine,

January 2002