Lions' Heads With Spicy Coconut Sauce

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 lb ground lean lamb 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
• 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

Recipe

• 1 combine lamb 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.