Lion'S Head Meatballs

• 1 cup light coconut milk
• 2 1/2 tablespoons reduced sodium soy sauce
• 1 tablespoon curry powder
• 1 lb ground lean pork or 1 lb beef
• 1/2 cup chopped scallion
• 1/4 cup minced leek, white and pale green part only
• 2 tablespoons cornstarch
• 1 tablespoon all-purpose flour
• 1 tablespoon toasted sesame oil
• 1 tablespoon finely chopped fresh ginger
• 2 teaspoons seeded and minced fresh chili peppers
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 2 teaspoons extra-virgin olive oil
• 1 medium head boston lettuce or 1 medium iceberg lettuce
• 1/4 cup chopped fresh basil or 1/4 cup Thai basil
• 1 tablespoon freshly grated lemon zest

1. Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside.
2. Place pork (or beef), scallions, leek, cornstarch, flour, sesame oil, ginger, chile, salt and pepper in a large mixing bowl. Knead by hand until thoroughly combined and the mixture becomes sticky. Divide into 10 equal portions, about 1/4 cup each. Roll each portion into a ball.
3. 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.
4. Bring the coconut-milk mixture to a boil over medium-high heat. Add the meatballs; cover, reduce heat to low and cook for 8 minutes.
5. Line a serving bowl with lettuce leaves. Arrange the meatballs on top.
6. Garnish with basil and lemon zest. Serve hot with the coconut-milk sauce drizzled over the top or on the side for dipping.

light coconut milk, soy sauce, curry powder, ground lean pork, scallion, only, cornstarch, flour, sesame oil, fresh ginger, fresh chili peppers, salt, white pepper, extravirgin olive oil, boston lettuce, fresh basil, freshly grated lemon zest

Taken from www.food.com/recipe/lions-head-meatballs-424846 (may not work)