Thai Coconut Pork Meatballs

🥘 Ingredients

• butter
• coconut milk
  1 c
• ginger
  1 tbsp
• green beans
  6 oz
• ground pork
  12 oz
• jasmine rice
  1 c
• lime
  1 piece
• panko breadcrumbs
  2 tbsp
• peanuts
  1 tbsp
• ponzu sauce
  1 tbsp
• scallions
  3 stalks
• sugar
• sweet thai chili sauce
  2 tbsp
• water

🍳 Cookware

• fine mesh strainer
• small pot
• large bowl
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce. Place jasmine rice in a fine mesh strainer and rinse until water runs clear. Peel and mince ginger . Trim and thinly slice scallions , separating whites from greens; mince whites. Zest and quarter lime .

   jasmine rice: 1 c, ginger: 1 tbsp, scallions: 3 stalks, lime: 1 piece
2. 

   2

   Thoroughly shake coconut milk 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.

   coconut milk: 1 c, water, butter, sugar
3. 

   3

   While rice cooks, in a large bowl , combine ground pork , panko breadcrumbs , ginger, scallion whites, ponzu sauce , ¾ tsp salt, and pepper. Form into 10-12 1½-inch meatballs.

   ground pork: 12 oz, panko breadcrumbs: 2 tbsp, ponzu sauce: 1 tbsp
4. 

   4

   Place meatballs on one side of a lightly oiled baking sheet . Toss green beans 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 .

   green beans: 6 oz
5. 

   5

   When meatballs and green beans have 5 minutes left, combine sweet thai chili sauce 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.

   sweet thai chili sauce: 2 tbsp
6. 

   6

   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 and scallion greens. Serve with remaining lime wedges on the side.

   peanuts: 1 tbsp