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.