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1
Combine coconut milk, soy sauce and curry powder in a large saucepan.
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2
Set aside.
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3
Place pork or beef, scallions, leek, cornstarch, flour, sesame oil, ginger, chile, and salt and pepper in a large mixing bowl.
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4
Knead by hand until thoroughly combined and the mixture becomes sticky.
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5
To make ahead: Cover and refrigerate the meatball mixture for up to 2 days.
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6
Divide into 10 equal portions, about 1/4 cup each.
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7
Roll each portion into a ball.
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8
Heat olive oil in a large nonstick skillet over medium heat, swirling to coat the sides.
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9
Add the meatballs and cook, turning occasionally, until browned on all sides, 8 to 10 minutes.
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10
Transfer to a plate lined with paper towels.
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11
Bring the coconut-milk mixture to a boil over medium-high heat.
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12
Add meatballs; cover, reduce heat to low and cook for 8 minutes.
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13
In large saucepot, prepare spaghetti in boiling water as label directs; drain and keep warm.
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14
Spoon meatballs and sauce over spaghetti.
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15
Garnish with basil and lemon zest.
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16
Serve hot.
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17
Please note this contestant had an almost identical recipe published in Cooking Light Magazine in 2002.
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18
It's reprinted online at myrecipe.com -- It is her recipe however.
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19
Permission might legally have to be gotten from the magazine.
