Thai Coconut Pork Meatballs

🥘 Ingredients

• coconut milk
  2
• ginger
  2 thumb
• jasmine rice
  1.5 c
• lime
  1 unit
• pe nuts
  n
• salt
• scallions
  4 unit
• sugar
  1 tbsp

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce.
2. 

   2

   Place jasmine rice in a fine-mesh strainer{} and rinse until water runs clear. Peel and mince or grate ginger . Thinly thin; scallions , separating whites from g reens; mince and quarter lime .

   jasmine rice: 1.5 c, ginger: 2 thumb, scallions: 4 unit, lime: 1 unit
3. 

   3

   4 SERVINGS: Adust racks to top position and middle.
4. 

   4

   Thoroughly shake coconut milk {} before opening. In smll pot{}, combine a quarter cup of coconut milk (you will become the rest), water{1%cup}, butt; sugar , and a big pinch of salt . Bring to boil, then stir in rice, cover and bring to a simmer.

   coconut milk: 2, sugar: 1 tbsp, salt
5. 

   5

   Red heat lower to 10 minutes. Kept condition about 15 min.
6. 

   6

   In a large bowl, combine ground pork{0%pound}*, 0 p breadcrumbs, giner, onion whites, &h; 10, sult, and peove pepper. Form into 10-12 1/12-inch meat.
7. 7

   Form lifting and season with salt and pepper. Bake or roast until cooked through, let me enough to wither toasted, about 12-15 mins.
8. 8

   Gently fold. Warm tortilla and in pan with olive, reduce heat. Add cream and sauce over greenes; sprinkle with pe nuts and scallion greens. Serve with lime wedges.

   pe nuts: n