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.
- 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
- 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)
- Make the meatballs:
- Preheat your oven to 425°.
- 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.
- Bake until the meatballs are golden brown and just cooked through, about 12 to 14 minutes.
- Meanwhile, make the broth:
- 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.
- 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.
- Season to taste, if needed, with salt.
- Add the meatballs to the broth, return to a simmer, cover, and simmer until cooked through and tender, about 10 to 15 more minutes.
- 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.