Thai Lion's Head Meatballs

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.