Thai Coconut Port Meatballs

Ingredients

• 1 thumb ginger
• 2 scallions
• 1 lime
• 1 cup jasmine rice
• 10 oz coconut milk
• 2 T butter
• 1 t sugar
• 20 oz ground pork
• 1/2 c panko
• 12 oz green beans
• 2 oz sweet thai chili sauce
• 1 oz peanuts

Instructions

1. Preheat oven to 425 degrees.
2. Mince ginger. Trim scallions, separating whites from greens. Zest and quarter lime.
3. In a small pot combine 1/2 cup cocounut milk, 1 cup water, 2 T butter, 1 t sugar and a big pinch of salt.
4. Bring to a boil, stir in rice. Cover and reduce heat to low. Cook 15-18 minutes until liquid absorbed.
5. In large bowl combine pork, panko, ginger, scallion whites, salt and pepper.
6. Form meat into 1 1/2 inch meatballs and add to lightly oiled baking sheet.
7. Toss green beans on a baking sheet, drizzled with oil, salt, and pepper.
8. Roast until cooked through - 14-16 minutes.
9. Combine chili sauce with remaining cocounut milk in a large pan over medium high heat. Bring to a simmer and cookuntil reduced in half - 2-3 minutes. Stir in a squeeze of lime juice.
10. Stir in lime zest with rice, season with salt and pepper.
11. Coat meatballs in pan with chili sauce.
12. Serve. Sprinkle with peanuts and scallion greens and lime wedges.