
Servings |
8 Lrg Meatballs
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Ingredients
Meatballs
- 1/2 red onion diced
- 4 sprigs cilantro minced
- 3 stalks Lemongrass peeled, bruised, & minced
- 2 tsp coriander
- 20 oz. ground pork
- ½ cup panko breadcrumbs
- 4 tsp sriracha
Coconut Rice
- 1 ½ cups Rice rinsed well
- 1 ½ cups coconut milk
- 1 ½ cups water
- ¼ tsp Salt
- 1/2- inch piece ginger minced
- 1/3 cup shredded coconut toasted
Ingredients
Meatballs
Coconut Rice
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Instructions
- Add coconut shreds to a pan over medium heat to toast evenly. Combine all rice ingredients in a pot, bring to a boil then cover for remainder of cooking. Fluff with a fork when done. Cut rough stem off lemongrass as well as the skinnier end. Peel tough outer layers of lemongrass. Whack/bruise with hands, rolling pin, or meat tenderizer. Then mince. Add onion & lemongrass to a pan over medium high heat with olive oil. Cook until softened & fragrant, stir in cilantro and coriander. Season with salt and pepper.
- In a bowl, mix pork, cooked onion, panko, and sriracha. Season with salt and pepper. Shape pork mixture into golf ball sized meatballs. Place in a shallow large pan drizzled with olive oil over medium heat. Sear outside, then cover with lid/foil to finish cooking. Serve Meatballs atop rice.