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.
Course Main Course
Servings 4 people


  • 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
  • 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.

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