Ingredients Jump to Instructions ↓

  1. 1/2 cup unsweetened light coconut milk

  2. 1/2 cup soy milk

  3. 3 tablespoons MAGGI Seasoning Sauce - divided use

  4. 1 tablespoon MAGGI TASTE OF ASIA Sweet Chili Sauce

  5. 1 pound lean ground pork or beef

  6. 1/2 cup chopped green onions

  7. 1/4 cup chopped water chestnuts

  8. 2 tablespoons cornstarch

  9. 4 1/2 teaspoons sesame oil

  10. 1 tablespoon peeled, finely chopped fresh ginger

  11. 1 tablespoon all-purpose flour

  12. 2 tablespoons vegetable oil

  13. 1/4 cup chopped fresh basil leaves or Thai basil leaves

  14. 1 tablespoon grated lemon peel

  15. Hot cooked rice or noodles

Instructions Jump to Ingredients ↑

  1. Combine coconut milk, soy milk, 2 tablespoons seasoning sauce and sweet chili sauce in small bowl. Cover and refrigerate.

  2. Place pork, green onions, water chestnuts, cornstarch, sesame oil, ginger, flour and remaining 1 tablespoon seasoning sauce in large bowl. Knead by hand until ingredients are thoroughly combined and mixture becomes sticky. Divide mixture into 10 equal portions, about 1/4 cup each. Roll each portion into a ball. Set balls on an oiled plate.

  3. Heat vegetable oil in large, nonstick skillet over medium-high heat, swirling to coat sides. Add meatballs; pan-fry, turning occasionally, for about 8 to 10 minutes or until browned on all sides. Drain on paper towel.

  4. Boil coconut milk mixture in large saucepan over medium-high heat. Add meatballs; cover. Reduce heat to low; cook for 8 minutes. Remove meatballs. Increase heat to medium-high and boil for 1 minute or until sauce is thickened. Pour over meatballs. Garnish with basil and lemon peel. Serve hot over rice or noodles.


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