Braised Ginger Meatballs in Coconut Broth

These meatballs are so moist (don’t you hate that word but what else can you use) and delicious. If you aren’t as keen on chilli as we are simply serve it on the side not in the broth as well then people can adjust to their liking. Any quick cooking green can be used instead of the spinach ie thinly sliced asparagus. Serve with Jasmine rice, a wedge of lime and coriander or mint to sprinkle. Recipe adapted from Bon Appetit and the Smitten Kitchen Blog.

Ingredients for the Meatballs

• 1 kg pork mince
• 2 large eggs
• 2 tbsp + 1 tsp panko breadcrumbs
• 1 1/2 tbsp peeled and grated ginger
• 2 garlic cloves, grated
• 3 tsp (15 ml) fish sauce
• a big pinch of salt (or 2 tsp kosher salt)

Ingredients for the Broth

• 1 tin coconut milk
• 2 cups chicken stock
• 1/4 cup thinly sliced ginger
• 2 garlic cloves, thinly sliced
• 2 fresh red chilli, thinly sliced
• Juice of 1/2 lime (you can also add the finely grated zest)
• 3 tsp fish sauce
• 1 tsp ground turmeric
• 1/2 tsp sugar
• salt
• a few handfuls of spinach

To Serve

• Mint or coriander leaves or both
• lime wedges
• steamed jasmine rice

Directions

Make the meatballs: Preheat oven to 220°C. Combine all of the ingredients in a large bowl, I prefer to use clean hands.

Form into tablespoon (20ml) meatballs and arrange on to baking sheets. Bake until the meatball are golden brown and just cooked through, about 12 – 14 minutes.

Make the broth: In a large, wide, saucepan, combine the coconut milk, stock, ginger, garlic, chillies, lime juice (and zest if using), fish sauce, turmeric and sugar.

Bring to a boil over high heat, then reduce the heat to a simmer. Simmer for 10 minutes to infuse the flavours. Use a slotted spoon to remove most of the solids (it doesn’t matter if you miss a few bits).

Season to taste, if needed with salt, Add the meatballs to the broth , return to a simmer, cover and simmer until cooked through and tender, about 10 -15 minutes.

Add spinach and cook just to wilt. Season broth with sugar, salt and lime juice if necessary.

Serve with herbs, additional chilli, lime wedges and rice.

Well, winter has certainly hit in Melbourne, stay warm everyone. Please leave me comment if you do make this recipe as I ‘d love to know what you think. Enjoy. Sheryl x