Ingredients Jump to Instructions ↓

  1. SPICY coconut SAUCE:

  2. 1/2c light coconut milk

  3. 1/2c soy milk

  4. 2T Thai fish sauce

  5. 2T fresh ginger , peeled, minced

  6. 1T green onions , chopped

  7. 2t hot red chile, minced


  9. 1 ground round or ground pork

  10. 1/3c green onions , chopped

  11. 1/4c water chestnuts , chopped

  12. 2T cornstarch

  13. 1T all-purpose flour

  14. 1T fresh ginger , peeled, minced

  15. 1T soy sauce , low-sodium

  16. 1T dark sesame oil

  17. 1t hot red chile, minced

  18. 1/4t salt

  19. 1T vegetable oil

  20. 1/4c fresh basil , chopped

  21. 1T lemon rind , grated

Instructions Jump to Ingredients ↑

  1. To prepare sauce, combine first 6 ingredients in a small bowl.

  2. To prepare meatballs, combine ground pork and next 9 ingredients in a large bowl, and shape mixture into 8 meatballs. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 7 minutes, browning on all sides. Drain well.

  3. Place sauce in a large sauce pan; bring to boil over a medium-high heat. Add meatballs; cover, reduce heat, and simmer 8 minutes. Garnish with basil and rind.

  4. Serving size: 1 meatball and 3 tablespoons sauce; 297 calories; 20% from fat.

  5. WINE NOTE: With their gingery spiciness, these meatballs are just waiting for a superfruity red wine that's low in tannin. Zinfindel fits the bill beautifully. Try Dry Creek Vinyard's Reserve Zinfindel (about $30). It's a big, mouth filling fruit bomb with loads of blackberry, blueberry, and boysenberry flavors. Dry Creek's less expensive Zin, Old Vines, is a great bet for about $21.


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