- 1 cup “lite” coconut milk
- 2 1/2 tablespoons reduced-sodium soy sauce
- 1 tablespoon curry powder
- 1 pound lean ground pork or beef
- 1/2 cup chopped scallions
- 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
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 teaspoons extra-virgin olive oil
- 1 medium head Boston or iceberg lettuce
- 1/4 cup chopped fresh basil or Thai basil
- 1 tablespoon freshly grated lemon zest
- Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside.
- 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.
- 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.
- 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.
- Line a 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.