Combine coconut milk, soy milk, 2 tablespoons seasoning sauce and sweet
chili sauce in small bowl. Cover and refrigerate.
Place pork, green onions, water chestnuts, cornstarch, sesame oil, ginger,
flour and remaining 1 tablespoon seasoning sauce in large bowl. Knead by hand
until ingredients are thoroughly combined and mixture becomes sticky. Divide
mixture into 10 equal portions, about 1/4 cup each. Roll each portion into a
ball. Set balls on an oiled plate.
Heat vegetable oil in large, nonstick skillet over medium-high heat, swirling
to coat sides. Add meatballs; pan-fry, turning occasionally, for about 8 to
10 minutes or until browned on all sides. Drain on paper towel.
Boil coconut milk mixture in large saucepan over medium-high heat. Add meatballs;
cover. Reduce heat to low; cook for 8 minutes.
Remove meatballs. Increase heat to medium-high and boil for 1 minute or
until sauce is thickened. Pour over meatballs. Garnish with basil and lemon
Serve hot over rice or noodles.
Prep Time: 25 min | Cook Time: 20 min | Servings: 10
Recipe and photo credit: Nestlé® and meals.com. This exceptional recipe
is compliments of cookbook author Ying Chang Compestine.