I look forward to making these once a year for Chinese New Year. To make a thicker sauce, skip the soy milk. Light coconut milk is a little tasteless so I use regular. To cut the fat content, I make lots of sauteed veggies to go with. The recipe is a bit over complicated for no special reason--why flour AND cornstarch? I use fish sauce in the meatballs rather than soy. I have found that I like the texture better with a mix of pork and beef.
Lion's Head Meatballs in Spicy Coconut 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.
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- Calories: 297
- Calories from fat: 20%
- Fat: 6.5g
- Saturated fat: 1.8g
- Monounsaturated fat: 2g
- Polyunsaturated fat: 2.1g
- Protein: 13.2g
- Carbohydrate: 38.7g
- Fiber: 17g
- Cholesterol: 30mg
- Iron: 1.4mg
- Sodium: 616mg
- Calcium: 12mg
- 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
- 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
- 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.
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