What's This?
Serving size 5
Prep Time
Total Time


1 cup lite coconut milk2 ½ Tbsp reduced-sodium soy sauce1 Tbsp curry powder1 lb lean ground pork or beef½ cup chopped scallions¼ cup minced leek, white and pale green part only2 Tbsp cornstarch1 Tbsp all-purpose flour1 Tbsp toasted sesame oil1 Tbsp finely chopped fresh ginger2 tsp seeded and minced fresh chile pepper½ tsp salt¼ tsp ground white pepper2 tsp extra virgin olive oil1 medium head Boston or iceberg lettuce¼ can chopped fresh basil or Thai basil1 Tbsp lemon zest


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. Garnish with basil and lemon zest. Serve hot with the coconut-milk sauce drizzled over the top or on the side for dipping.


To Make Ahead: Cover and refrigerate the meatball mixture (Step 2) for up to 2 days.

Tags: Appetizer, Main Dish, Dinner, Diabetic, Healthy, Low Carb, Pork, Vegetable, Asian, Chinese, Easy, 30 Minute, Fall, Spring, Summer, Winter, Bridal Shower, Baby Shower, Entertaining

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