Thai Coconut Pork Meatballs with Sweet Rice and Roasted Green Beans

These Thai-inspired pork meatballs are a delicious twist on a classic favorite. Juicy meatballs are seasoned with fresh ginger and scallions, then roasted until golden. They’re finished in a luscious coconut chili sauce that’s both creamy and slightly spicy.

Served over fragrant coconut rice and alongside tender roasted green beans, this dish is topped with crunchy peanuts and fresh lime zest. It’s a complete meal that’s sure to become a new weeknight staple.

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Ingredients

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

5.07 ounce Coconut MilkView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Rinse jasmine rice in a fine-mesh strainer until water runs clear. Peel and mince ginger. Trim scallions, separating whites from greens; mince the whites. Zest and quarter the lime.
2. Shake coconut milk well. In a small pot, combine ¼ cup coconut milk, ½ cup water, 1 tablespoon butter, ½ teaspoon sugar and a big pinch of salt. Bring to a boil, stir in rice, cover and reduce heat to low. Cook until liquid is absorbed and rice is tender, 15-18 minutes. Keep covered off heat for at least 10 minutes before serving.
3. In a large bowl, combine ground pork, panko, minced ginger, scallion whites, ¾ teaspoon salt and pepper. Form into 10-12 meatballs, about 1½ inches each.
4. Place meatballs on one side of a lightly oiled baking sheet. Toss green beans on the other 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, 14-16 minutes.
5. When meatballs and green beans have about 5 minutes left, combine sweet Thai chili sauce with remaining coconut milk in a large pan. Heat over medium-high heat, bring to a simmer and cook until reduced by about half, 2-3 minutes. Turn off heat and stir in a squeeze of lime juice to taste.
6. Fluff rice with a fork; stir in lime zest and season with salt and pepper. Add meatballs to the pan with coconut chili sauce and toss to coat. Divide rice among bowls, top with meatballs and green beans. Spoon any remaining sauce over meatballs. Sprinkle with peanuts and scallion greens. Serve with lime wedges.

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey work well as substitutes. Just be sure to cook the meatballs to an internal temperature of 165°F.

What can I serve instead of jasmine rice?

You can use basmati rice, brown rice or even cauliflower rice for a low-carb option.

Is this dish spicy?

The sweet Thai chili sauce adds a mild heat. If you prefer more spice, add a pinch of red pepper flakes or a dash of sriracha.