Thai Coconut Turkey Meatballs

• Thoroughly shake coconut milk in container before opening. • In a small pot, combine 1⁄2 cup water, 1⁄4 cup coconut milk (you’ll use the rest later), 1 TBSP butter, 1⁄2 tsp sugar, and a big pinch of salt. (For 4 servings, use 1 cup water, 1⁄2 cup coconut milk, 2 TBSP butter, and 1 tsp sugar.) • Bring to a boil, then stir in rice; cover and reduce heat to low. Cook until liquid has absorbed and rice is tender, 15-18 minutes. • Keep covered off heat for at least 10 minutes or until ready to serve.

• While rice cooks, in a large bowl, combine pork*, panko, ginger, scallion whites, salt (we used 3⁄4 tsp; 1 1⁄2 tsp for 4 servings), and pepper. • Form into 10-12 1 1⁄2-inch meatballs (20-24 meatballs for 4).

• Place meatballs on one side of a lightly oiled baking sheet. Toss green beans on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, divide between two sheets.) • Roast on top rack (for 4, roast meatballs on middle rack and green beans on top rack) until meatballs are cooked through and green beans are browned and tender, 14-16 minutes.

• When meatballs and green beans have 5 minutes left, combine chili sauce with remaining coconut milk in a large pan. Bring to a simmer over medium-high heat and cook until reduced by about half, 2-3 minutes. • Turn off heat. Stir in a squeeze of lime juice to taste.