Gingery Pork Meatballs with Peaches Basil and Lime

Pan fried meatballs with peaches served with mixed greens.

Gingery Pork Meatballs with Peaches Basil and Lime

Gingery skillet fried ground pork meatballs are seasoned with basil, lime and served with fresh juicy peaches. A sweet and savory treat with addictive flavors. Serve this over crisp greens for a light Summery supper.

Course Appetizer Recipes

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 436kcal

Author Lea Ann Brown

Ingredients

1 1/2 Tablespoons Fresh Ginger finely grated or minced
3 cloves Fresh garlic grated or minced
1 1/4 teaspoon Ground cumin
1 1/4 teaspoons Kosher salt
1 pound Ground pork or turkey, or chicken, or vegan meat
1/3 cup Panko bread crumbs or plain bread crumbs
3 Tablespoons Fresh basil fine chopped, plus more for serving.
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Wine dry white, rose or red (or chicken broth, orange juice or water)
2 Cups Fresh ripe peaches diced, peeled or unpeeled. About 3 peaches.
1/4 cup onion or shallot thin sliced
1 lime halves

Instructions

In a large bowl, mix together ginger, garlic, cumin and salt.
Add ground pork, panko and basil. Using your hands, gently mix everything together, making sure not to overwork the mixture. (Otherwise, the meatballs get tough.) Form into 1¼-inch meatballs.
Heat a large skillet over medium-high. Add the oil. Once oil is shimmering, add meatballs. Cook, turning and shaking the pan, until meatballs are browned all over, 5 to 7 minutes.
Pour the wine into the skillet and move meatballs over to one side of the pan, scraping up the browned bits. Add peaches, a pinch of salt and 2 tablespoons water to the empty side of pan.
Once peaches come to a simmer, cover the pan and lower the heat to medium.Let cook until the meatballs are no longer pink in the center, and the peaches juicy and tender, about 5 to 10 minutes longer.
Uncover the pan. If the mixture seems too runny, let it cook down for another minute or so. The peaches should break down into a chunky sauce. Hard or unripe peaches may take a few extra minutes.
Add the onions to the pan and mix them in so they wilt slightly. Squeeze lime juice all over everything, then taste and add salt and lime juice, as needed. Sweeter peaches will need more lime juice, tart ones, less.
Serve the meatballs garnished with torn basil leaves, over fresh greens.

Notes

Tips For Success

Use ripe soft fresh peaches. They'll cook quickly and their sweet flavor is a great combination for savory pork and basil.

How To Make A Perfect Meatball: And one that doesn't fall apart. Use the palms of your hands to roll the meatball into a smooth ball. I always count to twenty rolls.

Nutrition