Coconut Pork Meatballs with Sweet Rice and Roasted Green Beans

These pork meatballs are anything but ordinary. Coated in a luscious coconut-chili-lime sauce and served over sweet coconut rice, they bring a burst of Thai-inspired flavor to your dinner table. Tender roasted green beans and a sprinkle of crunchy peanuts add texture and color, making this dish a complete meal that’s both comforting and exciting.

Perfect for a busy weeknight, this recipe uses simple ingredients to create something truly special. The meatballs are seasoned with fresh ginger and scallions, then roasted until golden. Meanwhile, the sauce comes together in minutes and the rice cooks up fluffy and fragrant. Top it all with a squeeze of lime for a bright finish.

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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 Cooking 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. Wash and dry produce. Place rice in a fine-mesh strainer and rinse until water runs clear. Peel and mince or grate ginger. Trim and thinly slice scallions, separating whites from greens; mince whites. Zest and quarter lime.
2. Thoroughly shake coconut milk before opening. 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, then 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.
3. While rice cooks, in a large bowl, combine pork, panko, ginger, scallion whites, salt (¾ teaspoon) 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 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, 14-16 minutes.
5. When meatballs and green beans have 5 minutes left, combine chili sauce with remaining coconut milk in a large pan; heat over medium-high. Bring to a simmer and cook until reduced by about half, 2-3 minutes. Turn off heat. 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 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.

Recipe Tips

FAQ

Can I use ground turkey instead of pork?

Yes, ground turkey works well as a substitute. Just be careful not to overcook, as turkey can dry out more quickly than pork.

Is there a substitute for coconut milk?

You can use full-fat coconut cream or a dairy-free alternative like cashew cream, but the flavor and texture will change slightly.

Can I make this recipe gluten-free?

Absolutely. Use gluten-free panko breadcrumbs and ensure your sweet Thai chili sauce is gluten-free.