Thai Coconut Pork Meatballs with Sweet Rice and Roasted Green Beans

These Thai-inspired pork meatballs are a delightful twist on the classic. Simmered in a luscious coconut-chili-lime sauce and served over sweet coconut-scented rice, they bring a burst of Southeast Asian flavor to your table. Tender roasted green beans and a sprinkle of scallions and peanuts add texture and freshness.

Perfect for a weeknight dinner that feels special, this dish is simple to prepare yet impressive. The combination of savory pork, creamy coconut and zesty lime will have everyone asking for seconds.

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Ingredients

6 milliliters Ponzu SauceView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Trim green beans and toss with a drizzle of oil, salt and pepper. Spread on a baking sheet and roast for 15-20 minutes until tender and lightly browned.
2. In a small pot, combine 3/4 cup water, a pinch of salt and the jasmine rice. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until rice is tender. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
3. While rice cooks, grate the ginger (peel first). Thinly slice scallions, separating white and green parts. Zest and juice the lime. Roughly chop peanuts.
4. In a bowl, combine ground pork, panko, half the ginger, half the scallion whites, half the lime zest and a pinch of salt. Mix gently and form into 12-14 meatballs.
5. Heat a large nonstick skillet over medium-high heat. Add a drizzle of oil and cook meatballs until browned on all sides, about 5-7 minutes. Remove meatballs and set aside.
6. In the same skillet, add remaining ginger and scallion whites. Cook 30 seconds. Stir in coconut milk, sweet Thai chili sauce, ponzu sauce and remaining lime zest. Bring to a simmer.
7. Return meatballs to skillet, spoon sauce over them and simmer for 5 minutes until cooked through. Stir in a squeeze of lime juice.
8. Serve meatballs and sauce over coconut rice. Top with roasted green beans, sliced scallion greens and chopped peanuts.
9. Enjoy!

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey work well. Just ensure they are fully cooked to an internal temperature of 165°F.

What can I substitute for ponzu sauce?

Mix 1 tablespoon soy sauce with 1 teaspoon fresh lemon or lime juice as a substitute.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.