Lemongrass Pork Meatballs & Coconut Rice
December 11th – December 15th
8Lrg Meatballs
8Lrg Meatballs
  • 1/2 red oniondiced
  • 4 sprigs cilantrominced
  • 3 stalks Lemongrasspeeled, bruised, & minced
  • 2tsp coriander
  • 20oz. ground pork
  • ½cup panko breadcrumbs
  • 4tsp sriracha
Coconut Rice
  • 1 ½cups Ricerinsed well
  • 1 ½cups coconut milk
  • 1 ½cups water
  • ¼tsp Salt
  • 1/2-inch piece gingerminced
  • 1/3cup shredded coconuttoasted
  1. 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.
  2. 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.