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

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