MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Skillet Meatballs With Peaches, Basil & Lime
 Categories: Pork, Vegetables, Fruits, Herbs, Citrus
      Yield: 3 Servings

  1 1/2 tb Fresh ginger; minced or
           - fine grated
      3 cl Garlic; grated or minced
  1 1/4 ts Ground cumin; more for
           - serving
  1 1/4 ts Kosher salt; more as needed
      1 lb Ground pork
    1/3 c  Panko or other plain bread
           - crumbs
      3 tb Fresh basil; fine chopped,
           - plus leaves for serving
      2 tb Extra-virgin olive oil
      2 tb Wine; or broth, orange juice
           - or water
      2 c  Ripe peaches or nectarines;
           - diced
    1/4 c  Onion or scallions;
           - thin sliced
      1    Lime; halved
           White or coconut rice, rice
           - noodles, or crisp salad
           - greens; for serving

  In a large bowl, mix together ginger, garlic, cumin, and salt. Add
  pork, panko, and basil. Using your hands, gently mix everything
  together, making sure not to overwork the mixture. (Otherwise, the
  meatballs get tough.) Form into 1-1/4" balls.

  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.

  Pour the wine into the skillet and move meatballs over to one side
  of the pan, scraping up the browned bits. Add peaches, a pinch of
  salt, and 2 tb 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 to 10 minutes longer.

  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.

  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.

  Serve the meatballs sprinkled with more cumin and garnished with
  torn basil leaves, over the rice or greens.

  Recipe by Melissa Clark

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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