Lions' Heads With Spicy Coconut Sauce

A dim sum recipe from Cooking Light. The meatballs are called lion's heads because they are very large.

• Ready In: 25 mins
• Serves: 8

Ingredients

• 1  lb  ground lean pork or 1  lb  ground round
• 1⁄3 cup  chopped green onion
• 1⁄4 cup  chopped water chestnut
• 2  tablespoons cornstarch
• 1  tablespoon all-purpose flour
• 1  tablespoon  minced peeled fresh ginger
• 1  tablespoon low sodium soy sauce
• 1  tablespoon  dark sesame oil
• 1  teaspoon  minced  hot red pepper
• 1⁄4 teaspoon salt
• 1  tablespoon  vegetable oil
• 1⁄4 cup  chopped fresh basil
• 1  tablespoon  grated lemon, rind of

• COCONUT SAUCE

• 1⁄2 cup light coconut milk
• 1⁄2 cup soymilk
• 2  tablespoons  minced peeled fresh ginger
• 2  teaspoons  minced  hot red pepper
• 1  tablespoon  chopped green onion
• 2  tablespoons Thai fish sauce

Directions

1. Combine pork through salt in a large bowl and form into 8 large balls.
2. Sauté meatballs in oil in a large skillet over medium-high heat until browned on all sides; continue cooking 6-7 min, then drain.
3. Combine sauce ingredients in saucepan and bring to a boil over medium-high heat.
4. Add meatballs to sauce, cover, reduce heat and continue simmering 8 minutes.
5. Serve garnished with basil and lemon peel.