I don't have it in my hands, but it is in this month's Eating Well; it is amazing.

It's pork based, and the only modifications I made were to grind my own pork and to add some finely chopped chinese cabbage (Napa?) to the meatball mixture, and cooked them in the sauce (lite coconut milk, curry, and lite soy sauce) for a longer than the 8 minutes called for (they just got more tender)

I'll post the recipe later on tonight when I'm home.

Sue

Sounds good. Found one on line from Cooking lite. Wonder if it is the same one?

Ann

We started off using the Boston lettuce to wrap them, but they just got in the way and we ditched them and just ate the meatballs with the sauce.

I don't care for ginger, so i omitted it. Just saw it called for lemon zst and basil, but we didn't include those either.

Lion’s Head Meatballs
Makes 10 meatballs, for 5 main-dish or 10 appetizer servings

Ingredients
1 cup "lite" coconut milk
2 ½ tablespoons reduced-sodium soy sauce
1 tablespoon curry powder
1 pound lean ground pork or beef
½ cup chopped scallions
¼ cup minced leek, white and pale green part only
2 tablespoons cornstarch
1 tablespoon all-purpose flour
1 tablespoon toasted sesame oil
1 tablespoon finely chopped fresh ginger
2 teaspoons seeded and minced fresh chile pepper
½ teaspoon salt
¼ teaspoon ground white pepper
2 teaspoons extra-virgin olive oil
1 medium head Boston or iceberg lettuce
¼ cup chopped fresh basil or Thai basil
1 tablespoon freshly grated lemon zest

Instructions
1. Combine coconut milk, soy sauce and curry powder in a large saucepan. Set aside.
2. 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 the mixture becomes sticky. Divide into 10 equal portions, about 1/4 cup each. Roll each portion into
a ball.
3. 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 a plate lined with paper towels.
4. Bring the coconut-milk mixture to a boil over medium-high heat. Add the meatballs; cover, reduce heat to low and cook for 8 minutes.
5. Line a serving bowl with lettuce leaves. Arrange the meatballs on top. Garnish with basil and lemon zest. Serve hot with the coconut-milk sauce drizzled over the top or on the side for dipping.

Tips
Cover and refrigerate the meatball mixture (Step 2) for up to 2 days.

Lion’s Head Meatballs
Tips Cont.

Lion’s Head Meatballs
Nutrition Information
Per meatball: 115 calories; 7 g fat (3 g sat, 1 g mono); 26 mg cholesterol; 5 g carbohydrate; 10 g protein; 1 g fiber; 297 mg sodium; 83 mg potassium.

Nutrition bonus: Vitamin A (15% daily value).

0 Carbohydrate Servings

Exchanges: 1 1/2 lean meat, 1/2 vegetable

As you can see, you guys are right up there in my mind when I come across a good recipe. I have to say, I poked around yesterday, and I cannot believe the quality of the pictures you guys are posting.

You have advanced so far I don't think I can ever post a pic again!

I hope you're well and know you are never far from my foodie mind.

Sue