Spaghetti with Lion's Head Meatballs

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 1 cup "lite" coconut milk
  • 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
  • 2 teaspoons seeded and minced fresh chile pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 2 tablespoons extra-virgin olive oil
  • 12 ounces spaghetti or spaghettini
  • 1/4 cup chopped fresh basil or Thai basil leaves
  • 1 tablespoon freshly grated lemon zest
Directions
  • 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, and salt and pepper in a large mixing bowl. Knead by hand until thoroughly combined and the mixture becomes sticky. To make ahead: Cover and refrigerate the meatball mixture for up to 2 days.

  • 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 meatballs; cover, reduce heat to low and cook for 8 minutes.

  • In large saucepot, prepare spaghetti in boiling water as label directs; drain and keep warm.

  • Spoon meatballs and sauce over spaghetti. Garnish with basil and lemon zest. Serve hot.

  • Please note this contestant had an almost identical recipe published in Cooking Light Magazine in 2002. It's reprinted online at myrecipe.com -- It is her recipe however. Permission might legally have to be gotten from the magazine.


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