Ginger-Braised Pork Meatballs in Coconut Broth
Want to do some of the work ahead? The uncooked meatballs can be refrigerated on the baking sheet for up to 1 day. Note that the original recipe called for 3 tbsp of breadcrumbs. I wound up using about a cup of ground pork rinds. You might need to adjust up or down, just add what you need to make a rollable meatball mixture.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
- 2 lb ground pork
- 1 ea eggs large
- 1 cup pork rinds finely ground
- 3 tbsp fresh ginger peeled and finely chopped
- 2 cloves fresh garlic
- 1 tbsp fish sauce
- 2 tsp kosher salt
- 1 can unsweetened coconut milk (around 14 oz)
- 2 cups chicken stock
- 1/4 cup fresh ginger peeled and thinly sliced
- 1 cloves fresh garlic thinly sliced
- 1 ea fresh red thai chiles slit but kept intact, plus thinly sliced chiles for serving
- 1 stalk fresh lemongrass outer leaves removed and stalk cut into 1-inch lengths
- finely grated zest and juice of 1/2 lime
- 1 tbsp fish sauce
- 1 tsp turmeric ground
- Kosher salt
- fresh mint leaves thinly sliced
- fresh cilantro leaves thinly sliced
- lime wedges
- cauliflower rice
Preheat the oven to 425°. Combine all of the ingredients in a large bowl. Form the mixture into forty 1 1/2-inch meatballs and arrange them on a large rimmed baking sheet about
1 inch apart. Bake until the meatballs are golden brown and just cooked through, about 15 minutes.
In a large saucepan, combine the coconut milk, stock, ginger, garlic, slit chiles, lemongrass, lime zest and juice, fish sauce and turmeric. Season with salt. Bring to a boil over high heat, then reduce the heat so the broth is simmering. Discard the lemongrass.
Add the meatballs to the broth and simmer until cooked through and tender, about 15 minutes. Season the broth with more salt and lime juice if necessary. Serve with sliced herbs and chiles, lime wedges and rice.
Adapted from Food & Wine. Nutritional values calculated in Cronometer.
Calories: 510.1kcal | Carbohydrates: 3.7g | Protein: 37.7g | Fat: 37.2g | Fiber: 0.1g