We had with wild rice and asparagus
Lion's Head Meatballs in Spicy Coconut Sauce
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| Photo by ALB |
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)
Sauce:
1/2 cup light coconut milk
1/2 cup soy milk (used light coconut 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 (we used 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.
CALORIES 297 (20% from fat); FAT 6.5g (sat 1.8g,mono 2g,poly 2.1g); IRON 1.4mg; CHOLESTEROL 30mg; CALCIUM 12mg; CARBOHYDRATE 38.7g; SODIUM 616mg; PROTEIN 13.2g; FIBER 17g
Cooking Light, JANUARY 2002
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