---
title: Thai Coconut Pork Meatballs
source: {name: HelloFresh, url: https://www.hellofresh.com/recipes/thai-coconut-pork-meatballs-5eb9b19e13a20b3920042fda}
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Easy
allergens: [Fish, Soy, Wheat, Tree Nuts, Peanuts]
tags: [Spicy, Thai, Meatballs, Quick, Weeknight]
rating: 4.5
rating_count: 24200
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the coconut and Thai flavors
  - theme: Ease of prep
    text: Generally easy to make
image: "https://images.recipes.furrysalamander.com/thai-coconut-pork-meatballs.avif"
---
Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Place @jasmine rice{1%cup} in a #fine mesh strainer{} and rinse until water runs clear. Peel and mince @ginger{1%tbsp}. Trim and thinly slice @scallions{3%stalks}, separating whites from greens; mince whites. Zest and quarter @lime{1%piece}.

Thoroughly shake @coconut milk{1%cup} in container before opening. In a #small pot{}, combine ¼ cup coconut milk, 1 cup @water{}, 1 tbsp @butter{}, 1 tsp @sugar{}, and a big pinch of salt. Bring to a boil, then stir in rice, cover, and reduce heat to low. Cook until liquid has absorbed and rice is tender ~{15%minutes}. Keep covered off heat for at least 10 minutes or until ready to serve.

While rice cooks, in a #large bowl{}, combine @ground pork{12%oz}, @panko breadcrumbs{2%tbsp}, ginger, scallion whites, @ponzu sauce{1%tbsp}, ¾ tsp salt, and pepper. Form into 10-12 1½-inch meatballs.

Place meatballs on one side of a lightly oiled #baking sheet{}. Toss @green beans{6%oz} on empty side with a drizzle of oil, salt, and pepper. Roast on top rack until meatballs are cooked through and green beans are browned and tender ~{14%minutes}.

When meatballs and green beans have 5 minutes left, combine @sweet thai chili sauce{2%tbsp} and remaining coconut milk in a #large pan{}; heat over medium-high heat. Bring to a simmer and cook until reduced by about half ~{2%minutes}. Turn off heat. Stir in a squeeze of lime juice to taste.

Fluff rice with a fork and stir in lime zest. Season with salt and pepper. Add meatballs to pan with coconut chili sauce; toss to coat. Divide rice between bowls; top with meatballs and green beans. Spoon any remaining sauce over meatballs. Sprinkle with @peanuts{1%tbsp} and scallion greens. Serve with remaining lime wedges on the side.