Someone's In The Kitchen

Chinese Coconut Buffalo Meatballs
Prepared by Dan Gullickson

Ingredients

¼ cup coconut milk
1 pound ground buffalo
2 teaspoons chopped fresh cilantro or parsley
1 clove garlic, minced
1 teaspoon grated ginger root
2 scallions, chopped
2 tablespoon fresh bread crumbs
½ teaspoon salt
2 tablespoons shredded coconut
1 tablespoon oil, to brush
1 tablespoon sesame seeds
Directions

Preheat oven to 425 degree.
Mix together ground buffalo, cilantro, garlic, ginger, scallions, coconut milk, breadcrumbs and salt.
Divide into 32 pieces and roll in shredded coconut to form firm balls.
Place on a baking sheet and brush with a little oil.
Sprinkle with sesame seeds. Bake for 8 to 10 minutes, turning over a couple times.
(To help with turning the meatballs, you may want to skewer them.)
Serve with plum dipping sauce or dipping sauce of your choice.