Skillet Meatballs With Peaches, Basil and Lime

🥘 Ingredients

• ginger 1½ tablespoons
• garlic cloves 3
• ground cumin 1¼ teaspoon
• salt 1¼ teaspoon
• ground pork 1 pound
• panko ⅓ cup
• basil 3 tablespoons
• extra-virgin olive oil 2 tablespoons
• wine 2 tablespoons
• peaches 2 cups
• water 2 tablespoons
• onions ¼ cup
• lime 1, halved
• ?White rice
• ?coconut rice
• ?rice noodles
• ?crisp salad greens

1. 1

   In a large bowl , mix together ginger , garlic cloves , ground cumin and salt .
2. 2

   Add ground pork , panko and basil . Using your hands, gently mix everything together in the large bowl, making sure not to overwork the mixture. (Otherwise, the meatballs get tough.) Form into 1¼-inch balls.
3. 3

   Heat a large skillet over medium-high, then add the extra-virgin olive oil and let it heat up until it thins out. Add meatballs in one layer.
4. 4

   Cook, turning and shaking the pan, until meatballs are browned all over, for 5 minutes to 7 minutes .
5. 5

   Pour the wine into the skillet and move meatballs over to one side of the pan, scraping up the browned bits.
6. 6

   Add peaches , a pinch of salt and 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 minutes to 10 minutes longer.
7. 7

   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.
8. 8

   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.
9. 9

   Serve the meatballs sprinkled with more cumin and garnished with torn basil leaves, over ?White rice or ?coconut rice , ?rice noodles , or ?crisp salad greens , for serving.