Braised Ginger Meatballs with Coconut Broth

Braised Ginger Meatballs with Coconut Broth from @smittenkitchen ?

Serve with steamed jasmine, brown or basmati rice. Quinoa would also be delicious.

  • MEATBALLS
  • 2 pounds ground pork
  • 2 large eggs
  • 2 tbsp panko breadcrumbs
  • 2 tbsp finely chopped peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 tbsp fish sauce
  • 2 tsp kosher salt
  • BROTH
  • 1 13 1/2-ounce can unsweetened coconut milk
  • 2 cups chicken stock or low-sodium broth
  • 1/4 cup thinly sliced peeled fresh ginger
  • 2 garlic cloves, thinly sliced
  • 2 fresh red chiles, thinly sliced, plus extra for serving  (See Note)
  • Finely grated zest and juice of 1/2 lime
  • 1 tbsp fish sauce
  • 1 tsp  teaspoon ground turmeric
  • 1 tsp granulated sugar
  • kosher salt
  • A few handfuls of baby spinach
  • TO SERVE
  • Roughly chopped fresh mint and cilantro leaves
  • Additional lime wedges
  • Steamed jasmine rice (I estimate about 1/4 cup cooked per serving)

  1. Make the meatballs:

  2. Preheat your oven to 425°.

  3. Combine all of the ingredients in a large bowl; I like to do so with a fork or potato masher. Form the mixture into 1 1/2-inch meatballs (I used this scoop) and arrange them on a large rimmed baking sheet about 
1-inch apart.

  4. Bake until the meatballs are golden brown and just cooked through, about 12 to 14 minutes.

  5. Meanwhile, make the broth:

  6. In a large, ideally wide, saucepan, combine the coconut milk, stock, ginger, garlic, chiles (to taste), lime zest and juice, fish sauce, turmeric, and sugar.

  7. Bring to a boil over high heat, then reduce the heat so the broth is simmering. Simmer 10 minutes, until the flavors are infused into the broth. You can leave everything in, but I like to remove everything with a skimmer for a smooth broth.

  8. Season to taste, if needed, with salt.

  9. Add the meatballs to the broth, return to a simmer, cover, and simmer until cooked through and tender, about 10 to 15 more minutes.

  10. Add spinach and cook just to wilt. Season the broth with more sugar, salt and lime juice if necessary. 

Do Ahead: The uncooked meatballs can be refrigerated on a baking sheet for up to one day. The broth can also be prepared in advanced; it will keep for three days.