Lion's Head Meatballs

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 1 cup light coconut milk
• 2 1/2 tablespoons reduced sodium soy sauce
• 1 tablespoon curry powder
• 1 lb ground lean lamb or 1 lb beef
• 1/2 cup chopped scallion
• 1/4 cup minced leek, 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 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

Recipe

• 1 combine coconut milk, soy sauce and curry powder in a large saucepan. set aside.
• 2 place lamb (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.