Meatballs in Coconut Milk

Meatballs in Coconut Milk Recipe

By Olya Sandstrom Published: December 12, 2016

• Yield: 3 Servings

The recipe is simple and the meatballs turned so delicious! Best to cook in a wok, but a regular pan is suitable for this …

Ingredients

• 50 g rice dry, for the meatballs
• 1 onion for the meatballs
• salt, pepper to taste, for the meatballs
• 300 g pork for the meatballs
• 150 g coconut milk for the sauce
• 1 lime for the sauce
• 2 tsp oyster sauce for the sauce
• few pinches ginger powder for the sauce
• 1 tsp chili sauce for the sauce
• 1 tsp starch for the sauce
• 120 g broth for the sauce
• oil for frying

Instructions

1. Process the meat through a meat grinder along with peeled onion. Add salt and pepper. Rinse rice several times until water is clear and then pour boiling water and leave for 10 minutes. Drain water and then mix the rice and meat mixture. Roll up the final mixture into small balls and leave them on a board to rest.
2. In the coconut milk, add the potato starch and mix, setting aside for later.
3. In your wok or pan, heat 2 tbsp of vegetable oil. Place the meatballs in the oil and fry on all sides, careful not to burn them. Pour broth over meatballs and stew under a lid for 15 minutes. Turn meatballs in broth periodically. After 15 minutes add the lime juice and zest. Allow to cook for one more minute and then add the chili sauce. Wait another minute and add the oyster sauce and ginger powder. Stir and cook the meatballs for 5 minutes.
4. Pour milk onto meatballs and then stir, cooking the meatballs on low heat for 2 minutes. Serve hot with sauce. Garnish with small slice of lime and sesame.

• Course: Entrée
• Skill Level: Easy

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