Ginger-Braised Pork Meatballs in Coconut Broth Recipe

Name: Ginger-Braised Pork Meatballs in Coconut Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds ground pork; 2 large eggs; 3 tablespoons panko; 3 tablespoons finely chopped peeled fresh ginger; 2 garlic cloves, minced; 1 tablespoon Asian fish sauce; 2 teaspoons kosher salt; One 13 1/2-ounce can unsweetened coconut milk; 2 cups chicken stock or low-sodium broth; 1/4 cup thinly sliced peeled fresh ginger; 2 garlic cloves, thinly sliced; 2 fresh red Thai chiles, slit but kept intact, plus thinly sliced chiles for serving; 1 stalk of fresh lemongrass, outer leaves removed and stalk cut into 1-inch lengths; Finely grated zest and juice of 1/2 lime; 1 tablespoon Asian fish sauce; 1 teaspoon ground turmeric; Sugar; Kosher salt; Thinly sliced mint and cilantro leaves, lime wedges and steamed jasmine rice, for serving

Servings: persons

2 pounds ground pork
2 large eggs
3 tablespoons panko
3 tablespoons finely chopped peeled fresh ginger
2 garlic cloves, minced
1 tablespoon Asian fish sauce
2 teaspoons kosher salt
One 13 1/2-ounce can unsweetened coconut milk
2 cups chicken stock or low-sodium broth
1/4 cup thinly sliced peeled fresh ginger
2 garlic cloves, thinly sliced
2 fresh red Thai chiles, slit but kept intact, plus thinly sliced chiles for serving
1 stalk of fresh lemongrass, outer leaves removed and stalk cut into 1-inch lengths
Finely grated zest and juice of 1/2 lime
1 tablespoon Asian fish sauce
1 teaspoon ground turmeric
Sugar
Kosher salt
Thinly sliced mint and cilantro leaves, lime wedges and steamed jasmine rice, for serving

1
Make the meatballs Preheat the oven to 425.
2
Combine all of the ingredients in a large bowl.
3
Form the mixture into forty 1 1/2-inch meatballs and arrange them on a large rimmed baking sheet about 1 inch apart.
4
Bake until the meatballs are golden brown and just cooked through, about 15 minutes.
5
Meanwhile, make the broth In a large saucepan, combine the coconut milk, stock, ginger, garlic, slit chiles, lemongrass, lime zest and juice, fish sauce and turmeric.
6
Add 1 tablespoon of sugar and season with salt.
7
Bring to a boil over high heat, then reduce the heat so the broth is simmering.
8
Discard the lemongrass.
9
3.
10
Add the meatballs to the broth and simmer until cooked through and tender, about 15 minutes.
11
Season the broth with more sugar, salt and lime juice if necessary.
12
Serve with sliced herbs and Thai chiles, lime wedges and rice.

1092

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 pounds ground pork, 2 large eggs, 3 tablespoons panko, 3 tablespoons finely chopped peeled fresh ginger, and more.

Yes, Ginger-Braised Pork Meatballs in Coconut Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ginger-Braised Pork Meatballs in Coconut Broth

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