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Wednesday, January 21

Ginger-braised pork meatballs in coconut broth

Pork, ground
2 pounds
2 large
3 tablespoons
Ginger, peeled, finely chopped
3 tablespoons
Garlic, minced
2 cloves
Asian fish sauce
1 tablespoon
Salt, kosher
2 teaspoons
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 +
Lemongrass, outer leaves removed, stalk cut into 1-inch pieces
1 stalk
Lime zest & juice +
½ +
Asian fish sauce
1 tablespoon
Turmeric, ground
1 teaspoon

Salt, kosher

Mint leaves, thinly sliced
Cilantro leaves, thinly sliced
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.

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