Skillet Meatballs With Peaches, Basil and Lime
Published Sept. 2, 2020
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½tablespoons finely grated or minced fresh ginger
- 3garlic cloves, grated or minced
- 1¼teaspoon ground cumin, plus more for serving
- 1¼teaspoons kosher salt, plus more as needed
- 1pound ground pork (or turkey or chicken, or vegan meat)
- ⅓cup panko or other plain bread crumbs
- 3tablespoons finely chopped fresh basil, plus basil leaves for serving
- 2tablespoons extra-virgin olive oil
- 2tablespoons wine (dry white, rosé or red), or use broth, orange juice or water
- 2cups diced ripe peaches or nectarines (about 3)
- ¼cup thinly sliced white or red onion, or scallions
- 1lime, halved
- White rice or coconut rice, rice noodles, or crisp salad greens, for serving
Nutritional analysis per serving (4 servings)
528 calories; 32 grams fat; 10 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 37 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 23 grams protein; 632 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, mix together ginger, garlic, cumin and salt. Add pork, panko and basil. Using your hands, gently mix everything together, making sure not to overwork the mixture. (Otherwise, the meatballs get tough.) Form into 1¼-inch balls.
- Step 2
Heat a large skillet over medium-high, then add the oil and let it heat up until it thins out. Add meatballs in one layer. Cook, turning and shaking the pan, until meatballs are browned all over, 5 to 7 minutes.
- Step 3
Pour the wine into the skillet and move meatballs over to one side of the pan, scraping up the browned bits. Add peaches, a pinch of salt and 2 tablespoons water to the empty side of pan. When peaches are simmering, cover the pan, lower the heat to medium, and let cook until the meatballs are no longer pink at their centers, and the peaches juicy and tender, about 5 to 10 minutes longer.
- Step 4
Uncover the pan. If the mixture seems too runny, let it cook down for another minute or so. The peaches should break down into a chunky sauce. Hard or unripe peaches may take a few extra minutes.
- Step 5
Add the onions to the pan and mix them in so they wilt slightly. Squeeze lime juice all over everything, then taste and add salt and lime juice, as needed. Sweeter peaches will need more lime juice, tart ones, less.
- Step 6
Serve the meatballs sprinkled with more cumin and garnished with torn basil leaves, over the rice or greens.
Private Notes
Comments
The 25 mins doesn't add up. Step 2 says brown the meatballs 5-7 mins, next step say 5-10 mins and then the next step is a few mins. take the top numbers that is 20 mins, that leaves just 5 mins for grating the ginger, crushing the garlic, chopping the basil, mixing the meatballs, creating the meatballs and so on.... I enjoy the NYtimes recipes, BUT, feel they don't give realistic times for making the meal, when looking to plan a day this important aspect when selecting a meal!
Unless some people are reading these recipes for the first time, or you are a short order cook at a diner, please chill out! I've been making NYT recipes for years and realize that the suggested times are just that: suggested. I automatically double the time because I'm just not that fast, and enjoy cooking rather than try to make it a race to the table.
This meal was a hit! A few notes, Trader Joe’s has everything you need for short cuts. I used a bag of their frozen peaches and diced those up, used their Dorot pre-portioned Ginger since I didn’t have any fresh on hand. A little trick to make the meat less dry, add a few tablespoons of plain yoghurt. I’m half northern Indian so learned early on that ground meat and plain yoghurt are a perfect combination for keeping ground meat moist to minimize dry out due to overcooking. Enjoy!
This is excellent. I followed the recipe, using ground turkey and water instead of wine. My peaches were incredibly ripe - just on the verge of going bad. The sauce was incredible - not dry as some other reviewers have said. I suspect that may be a factor of peach ripeness. I will definitely make this gain - with ground pork - before the summer peaches go away.
This was a tasty recipe. However, I had to take a few shortcuts/changes. I used Trader Joes Italian frozen meatballs for a fast prep on a weeknight. I did make a 'paste' of ginger garlic and cumin in a tuscan flavored EVOO. Mixed the meatballs in this til they defrosted. Pretty much the rest was per recipe and I added a sprinkling of cumin on the final mix when the lime juice was called for too. It all came out well and will repeat this again. Served on a bed of lettuce, may try rice.
Made the recipe as directed and served on arugula for myself and provided white rice for others. The meatballs were a real hit. the suggestioon to put more cumin and lime on after plating was a good one. That added a dimension of flavor. Meatballs were tender and simply delicious. We used ripe peaches which cooked down quickly wiht the white wine, water and a dash of salt.