Ginger-Garlic Meatballs in Coconut Broth

We’ve now made this twice in two weeks. It’s a pretty easy addition to the weeknight rotation, despite seeming to me to be a little fancier at first glace. It gives off nice Thai-ish flavors and other than the lemongrass, uses ingredients we generally have on hand.

Ginger-Garlic Meatballs in Coconut Broth

(Adapted from Smitten Kitchen, adapted from Food & Wine)

Ingredients: 

• Meatballs
  • 1lb ground pork
  • 1 egg
  • 2 tbsp panko bread crumbs
  • 2 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 1 tsp fish sauce
  • Fresh ground black pepper
• Broth
  • 1 (13.5oz) can unsweetened coconut milk
  • 2 cups chicken stock
  • 1/4 cup fresh ginger, sliced
  • 2 cloves garlic, halved
  • 2 Thai red chilis, halved & de-seeded
  • Fresh lemongrass, outer leaves removed & sliced into 3 ~1 inch portions
  • 1/2 lime, zest & juice
  • 1 tsp fish sauce
  • 1 tsp ground turmeric
  • 1/2 tsp brown sugar
  • 2 cups spinach, coarsely chopped
• To serve, options
  • Fresh herbs – cilantro, mint
  • Additional lime wedges and/or chilis
  • Rice or noodles

Instructions:

1. Preheat oven to 425 degrees.
2. Combine all of the meatball ingredients in a bowl, mixed together until well-combined. Form into medium-sized meatballs and place on a foil-lined cookie sheet. Bake for 12-15 minutes, until starting to brown.
3. In a large pan, combine all of the remaining ingredients, except for the spinach. Stir and bring to a simmer for 10 minutes.
4. Strain and discard all of the solid pieces. Return the liquid to the pan.
5. Add the meatballs to the pan with the liquid, cover and simmer for 10 more minutes.
6. Lastly, add the spinach. Cover and cook a few more minutes until wilted.
7. Serve over rice or Asian noodles. Add herbs or more lime or chilis to taste.

Serves 3-4