About the Recipe
These juicy, oven-baked meatballs are simmered in a silky coconut broth infused with fresh ginger, garlic, and lime for a dish that’s both comforting and vibrant. It's a flavorful, feel-good meal that's quick enough for weeknights and special enough for guests. Bonus: it's gentle on sensitive stomachs and full of anti-inflammatory ingredients.
Ingredients
MEATBALLS
2 pounds ground pork
2 large eggs
3 tablespoons panko breadcrumbs
2 tablespoons finely chopped peeled fresh ginger
2 teaspoons sea salt
One 13 1⁄2 ounce can unsweetened coconut milk
2 cups chicken bone broth, (or substitute with chicken stock)
1⁄4 cup peeled and thinly sliced fresh ginger
5 fresh sweet peppers, seeded and sliced in rounds
Finely grated zest and juice of 1⁄2 lime
1 teaspoon ground turmeric
1⁄2 teaspoon raw honey
1⁄4 teaspoon sea salt
A few handfuls of baby spinach
Preparation
Make the meatballs: Preheat your
oven to 425°
● Combine all of the ingredients in a large bowl; I like to do so with a fork or potato masher.
● Form the mixture into 1 1⁄2 inch meatballs and arrange them on a large rimmed baking sheet about1-inch apart.
● Bake until the meatballs are golden brown and just cooked through, about 12 minutes.
● Meanwhile, make the broth:
● In a large, ideally wide, saucepan, combine the coconut milk, stock, ginger, chiles, lime zest and juice, turmeric, and sugar.
Bring to a boil over high heat, then reduce the heat so the broth is simmering.
● Simmer for 10 minutes, until the flavors are infused into the broth. You can leave everything in, or feel free to remove everything with a skimmer for a smooth broth. 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 to 15 more minutes.
● Add spinach and cook just to wilt. Season the broth with more sugar, salt and lime juice if necessary.
● Serve with herbs, additional sweet chiles, lime wedges, and rice.
TO SERVE
● Roughly chopped fresh mint and cilantro leaves
● Additional lime wedges
● Steamed jasmine or basmati rice (estimate about 3⁄4 cup cooked per serving)
● Great dish for company. Do Ahead:
The uncooked meatballs can be
refrigerated on a baking sheet,
covered with wrap, for up to one day.
The broth can also be prepared in
advance; it will keep for three days.