Lion's Heads Meatballs In Spicy Coconut Sauce

Lion's Heads Meatballs In Spicy Coconut Sauce

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based on 1 reviews
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25 min.
45 min.
10 Servings

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.


  • 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
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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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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! :)

- The Butler Family from California

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Nutrition Facts

Serving Size: 1/10 of Recipe

Servings Per Recipe: 10

  • Amount Per Serving
  • 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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