Thai Lion's Head Meatballs

• 1 cup coconut milk
• 2 tablespoons soy sauce, tamari or to taste
• 1 tablespoon curry powder or to taste
• 1 pound pork lean or beef, ground
• 13 cup onions chopped
• 13 cup leeks minced, white and pale green part only
• 2 tablespoons cornstarch
• 1 tablespoon flour, all-purpose
• 1/2 tablespoon sesame oil
• 1 tablespoon ginger freshly and finely chopped
• 2 teaspoons hot chili peppers freshly seeded and minced
• 1 x salt and black pepper to taste
• 1 1/2 teaspoons olive oil or any vegetable oil
• 1 medium boston lettuce
• 13 cup basil freshly chopped or thai basil
• 1 1/2 tablespoons lemon zest freshly grated

1. Mix together coconut milk, soy sauce and curry powder until well blend in a large saucepan.
2. Set aside.
3. Add pork (or beef), scallions, leek, cornstarch, flour, sesame oil, ginger, chili pepper, salt and pepper to taste in a large mixing bowl.
4. Knead by hand until almost combined and the mixture becomes sticky.
5. (Or you can use a blender to knead)
6. Divide into 10 portions, about 1/4 cup each.
7. Shape each portion into a ball.
8. Heat oil in a large nonstick skillet over medium heat, swirling to coat the sides.
9. Add the meatballs and cook, turning occasionally, until browned on all sides, about 9 minutes.
10. Remove from the heat and transfer to a plate lined with paper towels.
11. Bring the coconut milk mixture to a boil over medium-high heat.
12. Add the meatballs, cover, reduce heat to low and cook for 8 to 9 minutes.
13. Line lettuce leaves in a serving bowl.
14. Place the meatballs on top.
15. Sprinkle basil and lemon zest over the meatballs.
16. Drizzle coconut milk sauce and sprinkle sesame seeds over the top.
17. Serve hot with rice or noodles if needed.

coconut milk, soy sauce, curry powder, pork lean, onions, leeks, cornstarch, flour, sesame oil, ginger freshly, hot chili peppers, salt, olive oil, boston lettuce, basil freshly, lemon zest freshly

Taken from recipeland.com/recipe/v/thai-lions-head-meatballs-51745 (may not work)