Ingredients:
1/2 cup unsweetened light coconut milk
1/2 cup soy milk
3 tablespoons MAGGI Seasoning Sauce, divided
1 tablespoon MAGGI TASTE OF ASIA Sweet Chili Sauce
1 pound lean ground pork or beef
1/2 cup chopped green onions
1/4 cup chopped water chestnuts
2 tablespoons cornstarch
4 1/2 teaspoons sesame oil
1 tablespoon peeled, finely chopped fresh ginger
1 tablespoon all-purpose flour
2 tablespoons vegetable oil
1/4 cup chopped fresh basil leaves or Thai basil leaves
1 tablespoon grated lemon peel
Hot cooked rice or noodles
Directions:
COMBINE coconut milk, soy milk, 2 tablespoons 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 tablespoon 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.
Estimated Times:
Prep Time:
25 minutes
Cooking Time:
20 minutes
Cooling Time: 0 minutes
Servings: 10
In this recipe:
