Lion's Head Meatballs in Spicy Coconut Sauce

  • 1CouplesKitchen Posted: 10/26/10
    Worthy of a Special Occasion

    We liked really these! I omitted the water chesnuts, swapped out fish sauce for oyster sauce, added some chopped jalapeno and a little bit of Splenda. http://onecoupleskitchen.blogspot.com/2010/09/lions-head-meatballs-in-spicy-coconut.html

  • rstarrlemaitre Posted: 02/24/11
    Worthy of a Special Occasion

    There was a lot going on in this recipe! From the ginger, to the green onions, to the chile pepper, to the coconut milk, it is a lot of wonderful flavor packed in. The only thing I felt got lost was the ground beef itself! I would use a little bit more beef to make these meatballs a bit meatier next time.

  • Sylros Posted: 02/07/11
    Worthy of a Special Occasion

    Made this at a party, everyone were asking about them and had seconds. I only wished that the sauce was thicker so that it created a gravy...love the flavours.

  • PKcookin Posted: 12/10/12
    Worthy of a Special Occasion

    These are good, if I liked meatballs I might have rated higher. I also don't like water chestnuts and still liked these. They are a nice change. The sauce could be a little thicker.

  • KnittingSis Posted: 01/01/14
    Worthy of a Special Occasion

    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.

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