Lion's Head Meatballs

From: EatingWell

10 meatballs, for 5 main-dish or 10 appetizer servings

Active Time: 45 minutes

Total Time: 45 minutes

Ingredients

1 cup “lite” coconut milk

2 1/2 tablespoons reduced-sodium soy sauce

1 tablespoon curry powder

1 pound lean ground pork, or beef

1/2 cup chopped scallions

1/4 cup minced leek, white and pale green part only

2 tablespoons cornstarch

1 tablespoon all-purpose flour

1 tablespoon toasted sesame oil

1 tablespoon finely chopped fresh ginger

2 teaspoons seeded and minced fresh chile pepper

1/2 teaspoon salt

1/4 teaspoon ground white pepper

2 teaspoons extra-virgin olive oil

1 medium head Boston or iceberg lettuce

1/4 cup chopped fresh basil, or Thai basil

1 tablespoon freshly grated lemon zest

Preparation

Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside.

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 cup each. Roll each portion into a ball.

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.

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.

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.

Tips & Notes

Make Ahead Tip: Cover and refrigerate the meatball mixture (Step 2) for up to 2 days.