Ginger Winter Meatballs with coconut milk

Instructions

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, chili, salt and pepper in a large mixing bowl. Knead by hand until thoroughly combined. Divide into 10 equal parts. 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 lemon zest. Serve hot with the coconut-milk sauce drizzled over the top or on the side for dipping.

• Servings : 4
• Ready in : 30 Minutes
• Course : Main courses
• Recipe Type : 90 day diet, Finger foods, Meat
• Ingredient : Chilli, Coconut milk, Cornflour, Curry, Flour, Ginger root, Ground black pepper, Iceberg, Lean minced beef, Leek, Lemon zest, Lettuce, Minced beef, Minced pork, Olive oil, Onion, Pepper, Red pepper flakes, Salt, Sesame oil, Soy sauce