Lion's Heads Meatballs In Spicy Coconut Sauce

Lion's Heads Meatballs In Spicy Coconut Sauce
Makes:
10
Prep Time:
25
minutes
Total Time:
45
minutes
based on 1 reviews
Delicious! Lion's Heads Meatballs In Spicy Coconut Sauce has amazing Asian flavors and is a fun dish to make. Serve hot over rice or noodles and garnish with chopped basil and grated lemon peel. This exceptional recipe is compliments of cookbook author Ying Chang Compestine.

In this recipe:

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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.


Reviews:

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Outstanding!

 Star(s)

The Butler Family from California

We absolutely love this recipe! I add a heaping tablespoon of brown sugar for sweetness. I've served it over both rice & noodles - we prefer rice! Hoisin sauce is a nice replacement for the chili sauce (just add a dash of red pepper). Also, a whole can of coconut milk is better and I've used regular milk, rice, & soy without any change to flavor. Enjoy! :)

Read More Reviews

Review This Recipe
  •  Star(s)

    Outstanding!

    The Butler Family from California

    We absolutely love this recipe! I add a heaping tablespoon of brown sugar for sweetness. I've served it over both rice & noodles - we prefer rice! Hoisin sauce is a nice replacement for the chili sauce (just add a dash of red pepper). Also, a whole can of coconut milk is better and I've used regular milk, rice, & soy without any change to flavor. Enjoy! :)

Nutrition Facts

Serving Size: 1/10 of recipe

Servings Per Recipe: 10 

  • Calories: 290
  • Calories from Fat: 140
  • Total Fat: 15g (23% of DV)
  • Saturated Fat: 5g (24% of DV)
  • Cholesterol: 35mg (11% of DV)
  • Sodium: 460mg (19% of DV)
  • Carbohydrates: 27g (9% of DV)
  • Dietary Fiber: 1g (3% of DV)
  • Sugars: 1g
  • Protein: 11g
  • Vitamin A: 2% of DV
  • Vitamin C: 4% of DV
  • Calcium: 2% of DV
  • Iron: 10% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Lion's Heads Meatballs In Spicy Coconut Sauce

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.

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