These are absolutely fabulous if you like spicy, strongly flavored foods. We adore them with a side of Eden udon noodles or soba noodles and the CL sesame roasted asparagus or other Asian vegetable. I also use 1/2 ground humanely raised pork and 1/2 grass-fed beef. Other than adding a little (1 tsp.) cornstarch to thicken the sauce in the last minute of cooking, I follow the recipe exactly. Because I have to watch my weight, one meatball is fine for me, but my husband eats three.
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.
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.
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.
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.
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