Lion'S Head Meatballs

• 1 c. "lite" coconut milk
• 2 1/2 T. Reduced-sodium soy sauce
• 1 T. Curry powder
• 1 lb. lean ground pork or beef
• 1/2 c. Chopped scallions
• 1/4 c minced leeks, white and pale green part only.
• 2 T. Cornstarch
• 1 T. All-purpose flour
• 1 T. Toasted sesame seed oil
• 1 T. Finely chopped ginger
• 2 t. Seeded and minced fresh chile pepper
• 1/2 t. Salt
• 1/4 t. Ground white pepper
• 2 t. Extra virgin olive oil
• 1 medium head o rBoston or iceberg lettuce
• 1/4 c chopped fresh basil
• 1 T. Freshly grated lemon zest

1. Combine coconut milk, soy sauce, and curry powder in a large saucepan. Set aside.
2. Place pork, scallions, leek, cornstarch, flour, seame oil, ginger, chile, salt and pepper in a large mixing bowl. Knead by hand until thoroughly combine and the mixture becomes sticky. Divide into 10 equal portions, about 1/4 c. each. Roll each portion into a ball.
3. Heat olive oil Ina large skillet over medium heat, swirling to coat the sides. Add meatballs and cook, turning occasionally until browned on all sides, 8 - 10 minutes. Transfer to a plate lined with paper towels.
4. Bring coconut milk mixture to a boil over medium heat. Add meatballs, co Ed, reduce heat to low and cook for 8 minutes.
5. Line serving bowl with lettuce leaves. Arrange the meatballs on top. Garnish with basil and lemon zest. Serve hot with the coconut milk sauce drizzled over the top or on the side for dipping.

coconut milk, soy sauce, curry, lean ground pork, scallions, leeks, cornstarch, flour, oil, ginger, fresh chile pepper, salt, ground white pepper, olive oil, o, fresh basil, lemon zest

Taken from www.epicurious.com/recipes/member/views/lions-head-meatballs-50176389 (may not work)