Subj : Melissa Clark Top 50 - 18
To   : All
From : Dave Drum
Date : Mon Sep 23 2024 06:04 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Skillet Meatballs w/Peaches, Basil & Lime
 Categories: Pork, Vegetables, Fruits, Herbs, Citrus
      Yield: 3 Servings
 
  1 1/2 tb Fine grated or minced fresh
           - ginger
      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 Fine chopped fresh basil; +
           - basil leaves for serving
      2 tb Extra-virgin olive oil
      2 tb Wine; or broth, orange juice
           - or water
      2 c  Diced ripe peaches or
           - nectarines
    1/4 c  Thin sliced onion or
           - scallions
      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 tablespoons 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.
  
  By: Melissa Clark
  
  Yield: 3 to 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Fish tastes good and is a healthy alternative to the walking animals.
--- MultiMail/Win v0.52
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

.