Thai Lion's Head Meatballs
.
Yield
10 servingsPrep
15 minCook
20 minReady
46 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
coconut milk
|
|
| 2 | tablespoons |
soy sauce, tamari
or to taste |
|
| 1 | tablespoon |
curry powder
or to taste |
|
| 1 | pound |
pork
lean or beef, ground |
|
| ⅓ | cup |
onions
chopped |
|
| ⅓ | cup |
leeks
minced, white and pale green part only |
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | tablespoon |
all-purpose flour
|
|
| ½ | tablespoon |
sesame oil
|
|
| 1 | tablespoon |
ginger
freshly and finely chopped |
|
| 2 | teaspoons |
hot chili peppers
freshly seeded and minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 ½ | teaspoons |
olive oil
or any vegetable oil |
|
| 1 | medium |
boston lettuce
|
*
|
| ⅓ | cup |
basil
freshly chopped or thai basil |
*
|
| 1 ½ | tablespoons |
lemon zest
freshly grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
coconut milk
|
|
| 3E+1 | ml |
soy sauce, tamari
or to taste |
|
| 15 | ml |
curry powder
or to taste |
|
| 453.6 | g |
pork
lean or beef, ground |
|
| 79 | ml |
onions
chopped |
|
| 79 | ml |
leeks
minced, white and pale green part only |
|
| 3E+1 | ml |
cornstarch
|
|
| 15 | ml |
all-purpose flour
|
|
| 7.5 | ml |
sesame oil
|
|
| 15 | ml |
ginger
freshly and finely chopped |
|
| 1E+1 | ml |
hot chili peppers
freshly seeded and minced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 7.5 | ml |
olive oil
or any vegetable oil |
|
| 1 | medium |
boston lettuce
|
*
|
| 79 | ml |
basil
freshly chopped or thai basil |
*
|
| 23 | ml |
lemon zest
freshly grated |
|
Directions
Mix together coconut milk, soy sauce and curry powder until well blend in a large saucepan. Set aside.
Add pork (or beef), scallions, leek, cornstarch, flour, sesame oil, ginger, chili pepper, salt and pepper to taste in a large mixing bowl.
Knead by hand until almost combined and the mixture becomes sticky. (Or you can use a blender to knead)
Divide into 10 portions, about ¼ cup each.
Shape each portion into a ball.
Heat 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, about 9 minutes.
Remove from the heat and transfer to a plate lined with paper towels.
Bring the coconut milk mixture to a boil over medium-high heat.
Add the meatballs, cover, reduce heat to low and cook for 8 to 9 minutes.
Line lettuce leaves in a serving bowl.
Place the meatballs on top.
Sprinkle basil and lemon zest over the meatballs.
Drizzle coconut milk sauce and sprinkle sesame seeds over the top.
Serve hot with rice or noodles if needed.
