Thai Lion's Head Meatballs
Submitted by happyzhangbo
Ginger-spiked pork meatballs browned until golden, then simmered in curried coconut milk sauce and served on crisp lettuce with fresh basil and lemon zest. A Thai twist on the Chinese classic.
YIELD
10 servingsPREP
15 minCOOK
20 minREADY
46 minLion’s head meatballs get a Southeast Asian makeover here, and the results are ridiculously good.
Ground pork laced with fresh ginger, chili, sesame oil, and scallions gets shaped into generous balls, pan-fried until crusty, then braised in a simmering pool of coconut milk spiked with curry powder and soy sauce.
The meatballs soak up all that rich, aromatic sauce while staying tender inside.
Serve them nestled on butter lettuce leaves, topped with torn basil and bright lemon zest for a dish that’s part comfort food, part showstopper.
Chef Tips
- Knead the meat mixture until it turns sticky and cohesive; that’s the cornstarch and flour binding everything so your meatballs hold their shape
- Use ground pork with a bit of fat (not extra lean) for juicier, more flavorful results
- Swap in Thai basil if you can find it for a more authentic anise-like kick
- Ground beef works as a substitute, but pork gives a more traditional texture
Ingredients
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.
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