Gingery Meatballs in Tomato Sauce
Updated Oct. 12, 2023
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons finely grated or minced fresh ginger
- 3garlic cloves, finely grated or minced
- 1teaspoon ground cumin, more for serving
- 1teaspoon fine sea or table salt, more as needed
- ½teaspoon ground coriander
- 1pound ground pork (or turkey, chicken, beef, lamb or vegan meat)
- ½cup panko bread crumbs (or use plain)
- 2tablespoons finely chopped fresh cilantro leaves and tender stems, more for serving
- 2tablespoons extra-virgin olive oil
- 2cups diced fresh ripe or overripe tomatoes
- 1teaspoon fish sauce or soy sauce
- 4scallions, thinly sliced
- 1lime, halved
Nutritional analysis per serving (4 servings)
416 calories; 31 grams fat; 10 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 21 grams protein; 560 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 1 tablespoon ginger, the garlic, cumin, salt and coriander. Add pork, panko and cilantro. 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
Move meatballs to one side of the pan, scraping up any browned bits. Add the remaining 1 tablespoon ginger to the empty side of the pan and sauté for 1 minute. Add tomatoes, fish sauce and a pinch of salt to the empty side of the pan. When tomatoes are simmering, cover the pan, lower the heat to medium, and let cook until the meatballs are no longer pink at the center, about 5 to 8 minutes longer.
- Step 4
Uncover the pan. Mix the scallions into the sauce. Squeeze lime juice all over everything, then stir together. Taste, and add salt and lime juice as needed. Serve the meatballs sprinkled with more cumin and topped with cilantro.
Private Notes
Comments
Made it as the recipe was written. Used soy sauce option. Absolutely delicious! Easy to make. Was able to use a surplus of garden tomatoes in this dish. Will be putting it into regular rotation.
Flat leaf parsley. It looks almost identical and will give an herby flavor without the soapy taste cilantro gives off to certain individuals. I would just double the quantity as parsley has a much milder flavor\herby-ness than cilantro.
I would think an egg mixed in the meatballs would make them more tender and hold together better.
These meatballs and sauce are delicious and I have the recipe in my favorites folder. Next time I will roast the meatballs in a large pan at 425 for 10 min and then remove and proceed with the recipe stove top. Also use a non stick pan. It’s important to chill them first.
Didn’t have fresh tomatoes (darn chipmunks attacked my garden!) so I used a 15oz can of diced tomatoes instead. Doubled the ginger and soy sauce, and also added red pepper flakes. Delish!
I thought this was a great recipe overall - but add more tomato if you want enough "sauce" to cover your rice or noodles! I used pork for the meatballs and they formed well with the recipe as written (I did put them in the fridge for 2 hours to firm up a bit). Used 2 small cans of fire roasted diced tomatoes since I could not find nicely ripened local tomatoes. I would have added more tomatoes to get more "sauce" over the rice. Will make this again, and our 1 year old loved it too!