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Jones Dairy Farm Logo Thai Pork Meatballs with Coconut Ginger Rice

ginger meatballs _ web
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FIND PRODUCT NEAR YOU

1 Reviews

SERVINGS

4

PREP TIME

15 min

TOTAL TIME

1 hr

GLUTEN FREE

NO

Recipe by Kate Lulloff

Bursting with Thai flavors, one taste and you’ll fall in love with these addicting pork meatballs over an aromatic sweet-scented coconut rice. 

 

This recipe is made with a Jones All Natural Roll Sausage.

AN_RollSausage (554x429)
ingredients
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll, thawed
1 can full fat coconut milk
1 tablespoon butter
1 teaspoon sugar
3/4 cup rice (preferably jasmine, but white will work) – rinsed well
1/4 cup panko breadcrumbs
2 tablespoons fresh ginger – grated, divided
2 green onions - slice green portion, mince white portion – keep separate
1 tablespoon ponzu sauce
2 tablespoons sweet Thai chili sauce
1 lime – zested and quartered
2 tablespoons chopped peanuts
Salt and pepper
 

 

 
DIRECTIONS
Preheat oven to 425° F

Shake coconut milk well before opening.  In a small pot, mix 1/2 cup coconut milk, 3/4 cup water, butter, sugar and a large pinch of salt.   Bring to a boil, then add rice and stir.  Cover and reduce heat to low.  Cook until liquid is absorbed, 15-18 minutes.  Remove from heat and keep covered for at least 10 minutes or until ready to serve. 

While rice is cooking, in a large bowl combine pork, panko crumbs, 1 tablespoon ginger, minced green onion whites, ponzu sauce, big pinch of salt and dash of pepper.   Form into approximately 12 meatballs.  

Place meatballs on a baking sheet sprayed with non-stick spray or lightly oiled.  Bake on top rack until meatballs are cooked through, approximately 15-17 minutes.  

When meatballs are almost finished, combine Thai chili sauce and ½ cup coconut milk in a skillet and heat over medium-high heat.  Bring to a simmer and cook until reduced by about half (2-3 minutes).  Turn off heat and add in a squeeze of lime juice.  

Fluff rice with a fork and stir in lime zest and remaining ginger, then season with salt and pepper to taste.  

Remove meatballs from oven and add to pan with coconut sauce.  Toss to coat.  

Divide rice amongst four bowls and evenly distribute meatballs.  Drizzle with any remaining sauce, and top with chopped peanuts and green onions greens.  Serve with remaining lime wedges.
 
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll, thawed 1 can full fat coconut milk 1 tablespoon butter 1 teaspoon sugar 3/4 cup rice (preferably jasmine, but white will work) – rinsed well 1/4 cup panko breadcrumbs 2 tablespoons fresh ginger – grated, divided 2 green onions - slice green portion, mince white portion – keep separate 1 tablespoon ponzu sauce 2 tablespoons sweet Thai chili sauce 1 lime – zested and quartered 2 tablespoons chopped peanuts Salt and pepper
 
 
 

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Ratings & Reviews

5/5

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  • 10/26/2020

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Ingredients

1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll, thawed
1 can full fat coconut milk
1 tablespoon butter
1 teaspoon sugar
3/4 cup rice (preferably jasmine, but white will work) – rinsed well
1/4 cup panko breadcrumbs
2 tablespoons fresh ginger – grated, divided
2 green onions - slice green portion, mince white portion – keep separate
1 tablespoon ponzu sauce
2 tablespoons sweet Thai chili sauce
1 lime – zested and quartered
2 tablespoons chopped peanuts
Salt and pepper
 

 

 

Directions

Preheat oven to 425° F

Shake coconut milk well before opening.  In a small pot, mix 1/2 cup coconut milk, 3/4 cup water, butter, sugar and a large pinch of salt.   Bring to a boil, then add rice and stir.  Cover and reduce heat to low.  Cook until liquid is absorbed, 15-18 minutes.  Remove from heat and keep covered for at least 10 minutes or until ready to serve. 

While rice is cooking, in a large bowl combine pork, panko crumbs, 1 tablespoon ginger, minced green onion whites, ponzu sauce, big pinch of salt and dash of pepper.   Form into approximately 12 meatballs.  

Place meatballs on a baking sheet sprayed with non-stick spray or lightly oiled.  Bake on top rack until meatballs are cooked through, approximately 15-17 minutes.  

When meatballs are almost finished, combine Thai chili sauce and ½ cup coconut milk in a skillet and heat over medium-high heat.  Bring to a simmer and cook until reduced by about half (2-3 minutes).  Turn off heat and add in a squeeze of lime juice.  

Fluff rice with a fork and stir in lime zest and remaining ginger, then season with salt and pepper to taste.  

Remove meatballs from oven and add to pan with coconut sauce.  Toss to coat.  

Divide rice amongst four bowls and evenly distribute meatballs.  Drizzle with any remaining sauce, and top with chopped peanuts and green onions greens.  Serve with remaining lime wedges.
 
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Bursting with Thai flavors, one taste and you’ll fall in love with these addicting pork meatballs over an aromatic sweet-scented coconut rice. 

 

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