Asian-inspired Meatballs With Coconut Broth |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Robbed from Eating Well magazine but you can customize to your taste as I've done. The picture doesn't show but these can be turned into a soup dish easily by adding broth and some chopped greens. YUM! The coconut milk broth/drizzling sauce is really great - it compliments the complex flavors of your pork, herbs and veggies in the meatballs. Read more . You can make large meatballs for main-dish or cocktail-sized for appetizers - either way, they're moist, fragrant with ginger, nippy with heat/spice and generally darned good! Ingredients:
1 c lite coconut milk |
2 1/2 tb soy sauce |
1 tb curry powder |
1 pound lean ground pork or beef |
1/2 c chopped scallions |
1/4 c minced leek, white and pale green part only |
2 tb cornstarch |
1 tb all-purpose flour |
1 tb toasted sesame oil |
1 tb finely chopped fresh ginger (+/- depending on tastes) |
2 tsp seeded and minced fresh chile pepper (+/-) |
1/2 tsp salt |
1/4 tsp ground pepper |
2 tsp extra-virgin olive oil |
1 med head boston lettuce (red leaf lettuce is nice too) |
1/4 c chopped fresh basil (thai basil if you can get it) |
1 tb freshly grated lemon zest (fresh is important) |
Directions:
1. 1. Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside.
2. 2. Place pork (or beef), scallions, leek, cornstarch, flour, sesame oil, ginger, chile, salt and pepper in a large mixing bowl. Knead by hand until thoroughly combined and the mixture becomes sticky. Divide into 10 equal portions, about 1/4 C each. Roll each portion into
3. a ball.
4. 3. Heat olive oil in a large nonstick skillet over medium heat, swirling to coat the sides. Add the meatballs and cook, turning occasionally, until browned on all sides, 8 to 10 minutes. Transfer to a plate lined with paper towels.
5. 4. Bring the coconut-milk mixture to a boil over medium-high heat. Add the meatballs; cover, reduce heat to low and cook for 8 minutes.
6. 5. Line a serving bowl with lettuce leaves. Arrange the meatballs on top. Garnish with basil and lemon zest. Serve hot with the coconut-milk sauce drizzled over the top or on the side for dipping.
7. ** You can cover and refrigerate the meatball mixture (Step 2 OR Step 3 after the meatballs brown) for up to 2 days.
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