Thai Coconut Pork Meatballs with Sweet Rice and Roasted Green Beans

Get ready for a flavor-packed dinner that takes your meatball game to a whole new level. These Thai-inspired pork meatballs are simmered in a luscious coconut-chili-lime sauce, served over sweet coconut-scented rice and accompanied by tender roasted green beans. A sprinkle of scallions and crunchy peanuts adds the perfect finishing touch.

This dish is a delightful departure from the usual spaghetti and meatballs. The combination of savory pork, creamy coconut, zesty lime and a hint of heat from sweet Thai chili sauce creates a harmonious balance of flavors. It’s a quick and satisfying meal that brings the vibrant tastes of Southeast Asia to your table.

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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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a small pot, combine the jasmine rice with 1.5 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes until tender. Remove from heat and let stand covered for 5 minutes.
3. While the rice cooks, trim the ends of the green beans and place them on the prepared baking sheet. Drizzle with a little oil, season with salt and pepper and toss to coat. Roast for 12-15 minutes until tender and lightly browned.
4. In a large bowl, combine the ground pork, panko breadcrumbs, half of the ponzu sauce, half of the sweet Thai chili sauce and half of the grated ginger. Season with salt and pepper. Mix gently until just combined, then form into 1-inch meatballs.
5. Heat a large non-stick skillet over medium-high heat. Add a drizzle of oil and cook the meatballs, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove meatballs from the skillet and set aside.
6. In the same skillet, add the coconut milk, remaining ponzu sauce, remaining sweet Thai chili sauce and remaining grated ginger. Stir in the juice of half the lime. Bring to a simmer and cook for 2-3 minutes until slightly thickened.
7. Return the meatballs to the skillet and toss to coat in the sauce. Cook for another minute until heated through.
8. Fluff the cooked rice with a fork and stir in the remaining lime juice (to taste) and a splash of coconut milk if desired for extra sweetness.
9. Slice the scallions thinly. Roughly chop the peanuts.
10. Serve the coconut rice on plates, top with the meatballs and sauce and arrange the roasted green beans alongside. Garnish with scallions and chopped peanuts.

Recipe Tips

FAQ

Can I use ground chicken or turkey instead of pork?

Yes, ground chicken or turkey work well as a substitute. Just be mindful that they may cook faster, so adjust cooking time accordingly.

Is there a substitute for ponzu sauce?

You can mix equal parts soy sauce and fresh lemon or lime juice as a quick substitute for ponzu sauce.

Can I make this dish ahead of time?

Yes, you can prepare the meatballs and sauce up to 2 days in advance. Reheat gently on the stovetop and cook the rice and green beans fresh for best results.