Lion’s Head Meatballs - Kraft Recipes Top
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Lion’s Head Meatballs

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  • 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, salt and pepper in a large mixing bowl. Knead by hand until thoroughly combined and mixture becomes sticky. 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 plate lined with paper towels. Bring the coconut milk mixture to a oil over medium-high heat. Add the meatballs; cover, reduce heat to los and cook for 8 minutes.
  • Line a serving bowl with lettuce leaves. Arrange meatballs on top. Garnish with basil and lemon zest. Serve hot with the coconut milk sauce drizzled over the top or on the side.

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