Thai Glazed Meatballs with Coconut Rice

Savory pork meatballs seasoned with bold Thai flavors, coated in a sweet-heat glaze, and paired with fragrant coconut rice for the perfect balance of comfort and spice. 

Ingredients

Procedure

Thai Meatballs:

1. Heat oven to 205°C (400°F). Place Thai Meatball ingredients in bowl; mix well. Scoop using #40 scoop (1 ½ tbsp.) and place on wire rack set over a sheet pan. Spray meatballs generously with cooking spray.
2. Bake meatballs 15 to 20 minutes or until lightly browned and internal temperature reaches 70°C (160°F). Hold hot for service

Thai Chili Sauce Glaze:

1. In a small saucepot, combine all ingredients and bring to a boil. Reduce to a simmer and allow to cook until slightly thickened. Hold sauce warm.

Coconut Rice:

1. In a medium pot, combine coconut milk, water, sugar, and salt. Bring to a simmer till sugar is dissolved.
2. Add rice. Bring to boil; reduce to simmer and cover. Cook 18 minutes. Remove from heat and let stand 5 minutes before fluffing with a fork. Hold warm.

Service:

1. Add glaze to warm meatballs and stir to combine. Serve glazed meatballs over bed of coconut rice.