Ginger Pork Meatballs with Coconut Broth

Ginger Pork Meatballs with a delicious Coconut Broth will warm up your weeknight dinners. Find the recipe at Shutterbean.com!

Rice + meat.  That’s what the men in my family love.  They also really love Asian flavors so I figured I’d kill two birds with one stone and make this recipe I checked out in this month’s Bon Appetit magazine.

Ginger Pork Meatballs with a delicious Coconut Broth will warm up your weeknight dinners. Find the recipe at Shutterbean.com!

The meatballs are tender and flavorful. Cooper, who loves the filling in potstickers loved these meatballs. They’re kind of similar in that they’re both loaded with ginger.

I am so grateful that he’s starting to be a little more adventurous in his eating habits. I knew he had it in him!

 

Ginger Pork Meatballs with a delicious Coconut Broth will warm up your weeknight dinners. Find the recipe at Shutterbean.com!

When I made the rice, I used coconut milk instead of water to make this dish extra rich. The coconut broth in this recipe can turn your bowl of rice into a soup…I’m not mad at that. I love a little rice in my soup!  I’m definitely adding this one to our rotation when the weather gets chillier. Summer is still here but we can plan a little in our heads, can’t we?

Let’s gather our ingredients. It looks like a lot…but a lot of the ingredients are repeated in the coconut broth. It’s just a lot of the same thing! You’ll see.

Ginger Pork Meatballs with a delicious Coconut Broth will warm up your weeknight dinners. Find the recipe at Shutterbean.com!

We start with the meatballs.

Ginger Pork Meatballs with a delicious Coconut Broth will warm up your weeknight dinners. Find the recipe at Shutterbean.com!

Mix them up. Roll them into balls. BAKE.

You could do this all ahead of time and bake when you’re ready.

Time saving.

Ginger Pork Meatballs with a delicious Coconut Broth will warm up your weeknight dinners. Find the recipe at Shutterbean.com!

Baked.

Ginger Pork Meatballs with a delicious Coconut Broth will warm up your weeknight dinners. Find the recipe at Shutterbean.com!

While the meatballs were baking…we made the coconut broth.

Ginger Pork Meatballs with a delicious Coconut Broth will warm up your weeknight dinners. Find the recipe at Shutterbean.com!

You’re gonna want to drink this broth.

Coconut milk is infused with thai chiles, lime zest, lemongrass and fish sauce.

Ginger Pork Meatballs with a delicious Coconut Broth will warm up your weeknight dinners. Find the recipe at Shutterbean.com!

We put the meatballs into the broth and braise them a bit. They become even more tender and flavorful.

Ginger Pork Meatballs with a delicious Coconut Broth will warm up your weeknight dinners. Find the recipe at Shutterbean.com!

So much broth!

Ginger Pork Meatballs with a delicious Coconut Broth will warm up your weeknight dinners. Find the recipe at Shutterbean.com!

Rice cooked in my rice cooker.

Ginger Pork Meatballs with a delicious Coconut Broth will warm up your weeknight dinners. Find the recipe at Shutterbean.com!

Let’s gather our garnishes. It’s like jewelry. Final touches!

Ginger Pork Meatballs with a delicious Coconut Broth will warm up your weeknight dinners. Find the recipe at Shutterbean.com!

Spoon out rice into bowls. Top with meatballs. Cut up some of the chiles, add the greenery.

Ginger Pork Meatballs with a delicious Coconut Broth will warm up your weeknight dinners. Find the recipe at Shutterbean.com!

It’s Monday today…

Ginger Pork Meatballs with a delicious Coconut Broth will warm up your weeknight dinners. Find the recipe at Shutterbean.com!

And I’m so thankful I have this for leftovers. Dinner is done!

If you’re looking for some good weeknight dinners check out my:

Ginger Pork Meatballs with Coconut Broth

serves 6

recipe slightly adapted  from Bon Appetit Magazine

for the meatballs:

  • 2 pounds ground pork
  • 2 large eggs
  • 3 tablespoons bread crumbs
  • 2 tablespoons grated ginger
  • 2 garlic cloves, minced
  • 1 tablespoon Asian fish sauce
  • 1 teaspoon kosher salt

for the broth:

  • 1  13.5 oz can unsweetened coconut milk
  • 2 cups chicken stock
  • 1/4 cup thinly sliced ginger
  • 2 garlic cloves, thinly sliced
  • 2 fresh red Thai chiles, slit but kept intact, plus thinly sliced chiles for serving
  • 1 stalk fresh lemongrass, outer leaves removed and stalk cut into 1 inch lengths
  • finely grated zest and juice of 1 lime
  • 1 tablespoon Asian fish sauce
  • 1 teaspoon ground turmeric
  • sugar
  • kosher salt
  • thinly sliced mint, for serving
  • cilantro, for serving
  • steamed jasmine rice, for serving

Make the meatballs:

Preheat oven to 425F. Spray a large rimmed baking sheet with cooking spray and set aside.

Combine all of the ingredients in a large bowl. Form the mixture into 40 1 1/2 inch meatballs and arrange them on the baking sheet about 1 inch apart. Bake until the meatballs are golden brown and just cooked through, about 15 minutes.

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. Add 1 tablespoon of sugar and season with salt. Bring to a boil over high heat, then reduce the heat so the broth is simmering. Discard the lemongrass.

Add the meatballs to the broth and simmer until cooked through and tender, about 15 minutes. Season the broth with more sugar, salt and lime juice if necessary. Serve with sliced herbs and thai chiles, lime wedges and rice.

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  • Sara

    that looks sooo good! question about the meatballs, can you substitute the breadcrumbs for something gluten-free? or leave out the breadcrumbs?

    • Tracy

      totally! Try gluten free breadcrumbs- and if you don’t have any, toast up gluten free bread and then pulse it in a food processor and you have instant bread crumbs!

      • Katie B.

        I just made this recipe for lunch/dinner and it was delicious! I’m gluten free and just break up a rice cake and pulverize it in my vitamix whenever I need bread crumbs for a meatball recipe.

      • Sara

        thanks!! p.s. i adore your blog. definitely one of my very favorites!

  • Gaby Dalkin

    ginger + coconut, match made in heaven! love this!!

  • Eileen

    These meatballs sound delicious! And using coconut milk to make the rice is such a great idea — definitely going to put that one on my list of things to do. :)

  • Liz

    I used this recipe for dinner tonight, my husband and I loved it! It was raining (and even hailing) in Zurich today, so this dish was perfect for warming our bellies!

  • g

    The sauce was a bit thin but altogether very tasty, even for the kids.

  • Athena

    TRACYYYYYY – UGH. I’ve been a vegetarian for a few months now but I’ve been having some CRAVINGS and THIS is what Imma break my little fast with. Straight up droolin’ over here. Love it! <3

  • Katie

    I made this for dinner tonight and my sick with a feverish cold 3 year old loved it almost as much as I did! The broth was one of the best things I’ve eaten in a long time and fingers crossed all the ginger, garlic, and turmeric will help keep the germs away from me since I’m well over 40 weeks pregnant. Thanks!

  • Shirin

    This looks so good! Do you think I can use chicken or turkey instead of pork?
    Thanks. I love your recipes.

  • Amanda

    I made these last night but a vegetarian version – I used Lightlife Soysage instead of the pork and it was to die for!

  • Miriam

    Fantastic, even my pickiest child asked for seconds what a result!

  • Ally

    Added green onions and water chestnuts to the meatballs (subbed chicken). So good!!!

  • Natasha

    Tried this last night- an absolute hit! We all fought over the ‘last’ meatball. The broth/sauce was amazing, punchy flavours. I used a 270mL can of coconut milk, and reduced the broth to a sauce and added spring onions and grated carrot to the meatballs. I also used chicken mince instead of pork, as it was what I had on hand.I sneakily saved some for leftovers at work today, certainly glad I did.

    Thank you for sharing the recipe Tracy!!
    p.s I love your site, you lemon chicken and oat and sultana slice are regulars in our household.

  • heatherseattle

    Made this last night and was blown away – SOOOO good. I had mine over zoodles and my husband had his over rice. I think for the next round (this weekend for my parents!) I’ll grate some zucchini and do a half and half of zucchini and rice. I’ve ALWAYS had great luck with your recipes and this was no exception – we LOVED it! oh! I’m cutting sugar so i used Coconut Palm sugar and it worked great. :)

  • Lyndsee

    I made this tonight, and it was delicious! Nothing to add. It was just really good.

  • Neena

    I made this tonight and it was awesome! I loved the broth. I couldn’t source the red Thai red chilis or lemongrass, but Swanson’s makes a Thai Ginger Infused Chicken Broth in a carton which I just used instead (I accidentally used the whole carton instead of just 2 cups as your recipe stated, but it worked out.) It was an excellent dish and even my kids (5 and 7) ate it with gusto.

  • Lyndsee

    Back to say that I made this again, and my husband and I are obsessed. This time we substituted ramen noodles for the rice and it was even better. Thanks for this recipe. I pretty much love everything you make.

  • Stephanie

    Hi Tracy! I have made this three times since I found it last month. It’s so good. I am making it for a small dinner party and would like to have a side dish. What do you think would go well?

  • Jen

    This was amazing! I had all the ingredients, but was kind of procrastinating cooking- it was so worth it to have a lovely home- cooked dinner with leftovers to boot! One of these days, when I am cooking ahead, I am going to flash freeze some of these meatballs before baking- which will make this one step easier to make on a busy day…

  • Jennie

    I don’t eat pork, but the recipe looks good. Do you think ground chicken would work?

  • Amanda

    Question…are the Thai red chiles super spicy?

    This looks delicious and can’t wait to try it!

    • Tracy

      I didn’t find them super spicy, but I love spicy. I’d say baby steps! You can always add more spice later.

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