Lions Head Meatballs In Spicy Coconut Sauce Recipes

Steps:

• Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside.
• Place pork or beef, scallions, leek, cornstarch, flour, sesame oil, ginger, chile, and salt and pepper in a large mixing bowl. Knead by hand until thoroughly combined and the mixture becomes sticky. To make ahead: Cover and refrigerate the meatball mixture for up to 2 days.
• Divide into 10 equal portions, about 1/4 cup each. Roll each portion into a ball.
• 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.
• Bring the coconut-milk mixture to a boil over medium-high heat. Add meatballs; cover, reduce heat to low and cook for 8 minutes.
• In large saucepot, prepare spaghetti in boiling water as label directs; drain and keep warm.
• Spoon meatballs and sauce over spaghetti. Garnish with basil and lemon zest. Serve hot.
• Please note this contestant had an almost identical recipe published in Cooking Light Magazine in 2002. It's reprinted online at myrecipe.com -- It is her recipe however. Permission might legally have to be gotten from the magazine.

Steps:

• In a medium bowl, mix the pork, soy sauce and 1 tablespoon cornstarch with a chopstick. Form into large meatballs. On a small plate, sprinkle the remaining 1 tablespoon cornstarch and roll the meatballs in the cornstarch.
• In a wok or large skillet over medium-high heat, add the vegetable oil. Brown the meatballs in hot wok until deep golden brown. Remove from the wok. Drain on paper towels and keep warm.
• Wipe the wok or skillet clean with a paper towel. Return the wok to high heat and cook cabbage until just wilted.
• Place the cooked cabbage on the bottom of a large soup pot or casserole dish. Add the meatballs and broth. Cover and simmer until meatballs are cooked through, about 6 to 7 minutes. Stir and serve warm.