Ginger Pork Meatballs with Peaches

Hello and welcome to Sunday Supper! Today’s recipe is a delicious combination of savory Ginger Pork Meatballs with Peaches, basil and onions. A one pan dinner perfect for any weeknight. I have been on a little bit of a meatball kick lately. Personally, I feel like meatballs have endless possibility; different meat combinations, herbs, spices and mix-ins can take your meatballs in all kinds of directions. Plus, they freeze so well, so it’s a perfect opportunity for make-ahead meals. Pair them with rice, noodles, veggies, sauces…it’s a wide open world of meatballs. Let’s get to the recipe!

This recipe is by Melissa Clark. My modification was to use white peaches because it’s what I found fresh at the supermarket. But listen, you can make this dish with canned or frozen, thawed peaches; or nectarines; you could even make it with apples, if you prefer. Apples will take longer to soften into a chunky sauce than peaches, but it’ll still work.

Ginger Pork Meatballs

Going into the meatballs we have fresh ginger, breadcrumbs, garlic, finely chopped basil, cumin and kosher salt. Into a large bowl, grate 1 and 1/2 tablespoons of fresh ginger. Add the cumin and kosher salt. Toss the spices in the ginger.

Add the one pound of ground pork, breadcrumbs and chopped basil. Use your hands to thoroughly mix the ginger spice paste, breadcrumbs, pork and basil. Try not to over mix the meat into a paste, this will make for tough meatballs.

Use a 1.5 tablespoon cookie scoop to portion the meatball mixture into 14 meatballs.

Gently roll the meatball portions into smooth round balls. In a large skillet or braiser, heat 2 tablespoons of olive oil over medium heat.

When the oil is shimmery, add the meatballs to the skillet. Let them brown, turning often to get an even browning on all sides.

When the meatballs are browned on all sides, add two tablespoons of white wine to the skillet. Alternatively you can use broth, water or juice (try orange, peach or apple).

Chunky Peach Sauce

Add the wine and scoot the meatballs to one side of the skillet while scraping up any brown bits. Now, add the diced peaches. Add 2 tablespoons of water to the peaches and sprinkle with a good pinch of kosher salt.

When the peaches begin to simmer, cover the pan and lower the heat to maintain a simmer. Let simmer for 5 to 10 minutes, until the meatballs are cooked though and the peaches have softened and broken down a bit.

If the sauce is still pretty loose and runny, let it cook down, uncovered for another 3-5 minutes, until the sauce reduces and thickens a bit more.

Add the onions to the pan and stir them into the peaches and meatballs. Let the onions soften slightly. Add lime juice to the skillet, stir.

Taste for seasoning. Add more kosher salt if needed to bring up the peach flavor.

Ginger Pork Meatballs with Peaches

Cut the heat and we are ready to serve! Server over rice. Garnish with basil leaves, a sprinkling of ground cumin and flaky sea salt.

I love the mix of sweet and savory in this dish. The pork meatballs are tender and juicy. Peaches go so nicely with pork and the cumin adds such a wonderful savory flavor layer to this dish. The lime juice brightens up the fruity sauce, bringing it all together for a fresh and complex, savory dish. If you missed our other recent meatball recipe, check out: Thai Red Curry Meatballs. Thanks so much for joining me today for Sunday Supper. Have a great day, we will see you again tomorrow. Take care and be well, xo Kelly

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Ginger Pork Meatballs with Peaches

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Dinner, Main Course – American

By Melissa Clark – Serves: 2-4

Prep Time: 20 Minutes – Cooking Time: 20 Minutes – Total Time: ~40 Minutes

Gingery pork meatballs scented with cumin, braised in a chunky peach sauce, is a savory sweet meaty dish with fresh basil and lime juice.

Ingredients

• 1.5 tbsp. Finely Grated Fresh Ginger
• 3 Garlic Cloves, grated or minced
• 1.25 tsp. Ground Cumin, plus more for serving
• 1.25 tsp. Kosher Salt, plus more as needed
• 1 lb. Ground Pork (or turkey or chicken, or vegan meat)
• 1/3 cup Plain Bread Crumbs, or Panko
• 3 tbsp. Finely Chopped Fresh Basil, plus basil leaves for serving
• 2 tbsp. Extra-Virgin Olive Oil
• 2 tbsp. Wine (dry white, rosé or red), or use broth, orange juice, peach juice or water
• 2 cups Diced Ripe Peaches or Nectarines (about 3), or use canned or frozen
• 1/4 cup Thinly Sliced White or Red Onion, or Scallions
• Juice of 1 Lime
• Flaky Sea Salt

Instructions

1

Into a large bowl, grate 1 and 1/2 tablespoons of fresh ginger. Add the cumin and kosher salt. Toss the spices in the ginger.

2

Add the one pound of ground pork, breadcrumbs and chopped basil. Use your hands to thoroughly mix the ginger spice paste, breadcrumbs, pork and basil. Try not to over mix the meat into a paste, this will make for tough meatballs.

3

Use a 1.5 tablespoon cookie scoop to portion the meatball mixture into 14 meatballs.

4

Gently roll the meatball portions into smooth round balls. In a large skillet or braiser, heat 2 tablespoons of olive oil over medium heat.

5

When the oil is shimmery, add the meatballs to the skillet. Let them brown, turning often to get an even browning on all sides.

6

When the meatballs are browned on all sides, add two tablespoons of white wine to the skillet. Alternatively you can use broth, water or juice (try orange, peach or apple).

7

Add the wine and scoot the meatballs to one side of the skillet while scraping up any brown bits. Now, add the diced peaches. Add 2 tablespoons of water to the peaches and sprinkle with a good pinch of kosher salt.

8

When the peaches begin to simmer, cover the pan and lower the heat to maintain a simmer. Let simmer for 5 to 10 minutes, until the meatballs are cooked though and the peaches have softened and broken down a bit.

9

If the sauce is still pretty loose and runny, let it cook down, uncovered for another 3-5 minutes, until the sauce reduces and thickens a bit more.

10

Add the onions to the pan and stir them into the peaches and meatballs. Let the onions soften slightly. Add lime juice to the skillet, stir.

11

Taste for seasoning. Add more kosher salt if needed to bring up the sweetness and peach flavor.

12

Cut the heat and we are ready to serve! Server over rice. Garnish with basil leaves, a sprinkling of ground cumin and flaky sea salt.

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