Lion's Heads Meatballs in Spicy Coconut Sauce

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.

Prep: 25 min | Cook: 20 min | Yield: 10 servings

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

Instructions

1. Combine coconut milk, soy milk, 2 tablespoons seasoning sauce and sweet chili sauce in small bowl. Cover and refrigerate.
2. 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.
3. 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.
4. Boil coconut milk mixture in large saucepan over medium-high heat. Add meatballs; cover. Reduce heat to low; cook for 8 minutes.
5. 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.
6. Serve hot over rice or noodles.