Lion's Heads Meatballs In Spicy Coconut Sauce

Ingredients:
  • 1/2 cup unsweetened light coconut milk
  • 1/2 cup soy milk
  • 3 Tbsp MAGGI Seasoning Sauce - divided use
  • 1 Tbsp MAGGI TASTE OF ASIA Sweet Chili Sauce
  • 1 lbs lean ground pork or beef
  • 1/2 cup chopped green onions
  • 1/4 cup chopped water chestnuts
  • 2 Tbsp cornstarch
  • 4 1/2 tsp sesame oil
  • 1 Tbsp peeled, finely chopped fresh ginger
  • 1 Tbsp all-purpose flour
  • 2 Tbsp vegetable oil
  • 1/4 cup chopped fresh basil leaves or Thai basil leaves
  • 1 Tbsp grated lemon peel
  • Hot cooked rice or noodles
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Preparation:

Combine coconut milk, soy milk, 2 Tbsp seasoning sauce and sweet chili sauce in small bowl. Cover and refrigerate. Place pork, green onions, water chestnuts, cornstarch, sesame oil, ginger, flour and remaining 1 Tbsp seasoning sauce in large bowl. Knead by hand until ingredients are thoroughly combined and mixture becomes sticky. Divide mixture into 10 equal portions, about 1/4 cup each. Roll each portion into a ball. Set balls on an oiled plate.

Heat vegetable oil in large, nonstick skillet over medium-high heat, swirling to coat sides. Add meatballs; pan-fry, turning occasionally, for about 8 to 10 minutes or until browned on all sides. Drain on paper towel. Boil coconut milk mixture in large saucepan over medium-high heat.

Add meatballs; cover. Reduce heat to low; cook for 8 minutes. Remove meatballs. Increase heat to medium-high and boil for 1 minute or until sauce is thickened. Pour over meatballs. Garnish with basil and lemon peel. Serve hot over rice or noodles.

Servings: 10
Source:
Submitted by: Recipe Group Member
Date:






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