Ginger-braised pork meatballs in coconut broth

Meatballs
Pork, ground	2 pounds
Eggs	2 large
Panko	3 tablespoons
Ginger, peeled, finely chopped	3 tablespoons
Garlic, minced	2 cloves
Asian fish sauce	1 tablespoon
Salt, kosher	2 teaspoons
Sauce
Coconut milk, unsweetened	13 ½ ounces
Chicken stock	2 cups
Ginger, peeled, thinly sliced	¼ cup
Garlic, thinly sliced	2 cloves
Chiles, red Thai	2 + Garnish
Lemongrass, outer leaves removed, stalk cut into 1-inch pieces	1 stalk
Lime zest & juice + Wedges	½ + Garnish
Asian fish sauce	1 tablespoon
Turmeric, ground	1 teaspoon
Sugar
Salt, kosher
Mint leaves, thinly sliced	Garnish
Cilantro leaves, thinly sliced	Garnish
Rice, cooked

1. Preheat the oven to 425°F.
2. Combine all of the meatball ingredients in a large bowl.
3. Form the mixture into forty 1 1/2-inch meatballs, 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 15 minutes.
5. Meanwhile, in a large saucepan, combine the coconut milk, stock, ginger, garlic, chiles, lemongrass, lime zest and juice, fish sauce, and turmeric.
6. Add 1 tablespoon sugar and season with salt.
7. Bring to a boil over high heat, and then reduce to a simmer; discard the lemongrass.
8. Add the meatballs to the broth, and simmer until cooked through and tender, about 15 minutes.
9. Season the broth with more sugar, salt, and lime juice if necessary.
10. Serve with the sliced herbs and Thai chiles, lime wedges, and rice.

Recipe from Food&Wine's Chefs' Easy Weeknight Dinners.