Lion's Head Meatballs

This is a famous dish along the Yangtze, with regional variations. In Shanghai, the sauce will be sweet and sour. In Chongqing, it will be hot and spicy. And in Wuhan...well, it will depend on the season and the mood of the chef. From EatingWell magazine July/August 2007 and posted for ZWT6.

• Ready In: 40 mins
• Serves: 10
• Yields: 10 appetizer servings

Ingredients

• 1  cup light coconut milk
• 2 1⁄2 tablespoons reduced sodium soy sauce
• 1  tablespoon curry powder
• 1  lb  ground lean pork or 1  lb beef
• 1⁄2 cup  chopped scallion
• 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 chili peppers
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon white pepper
• 2  teaspoons  extra-virgin olive oil
• 1  medium  head boston lettuce or 1  medium iceberg lettuce
• 1⁄4 cup  chopped fresh basil or 1⁄4 cup Thai basil
• 1  tablespoon  freshly grated lemon zest

Directions

1. Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside.
2. 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.
3. 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.
4. 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.
5. Line a serving bowl with lettuce leaves. Arrange the meatballs on top.
6. Garnish with basil and lemon zest. Serve hot with the coconut-milk sauce drizzled over the top or on the side for dipping.