Skillet Meatballs With Peaches, Basil and Lime

By Melissa Clark

Published September 1, 2020

  • Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
25 minutes
Rating
5(7,832)
Comments
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You can make these gingery meatballs with any kind of ground meat (or vegan meat), but rich, brawny pork goes especially well with juicy peaches and the fresh basil. Make sure to use ripe or even overripe peaches (or nectarines). They should be very soft so they cook quickly, and very sweet so they contrast with the savory meatballs and tangy lime juice. Rice or rice noodles would fill this meal out perfectly and substantially, as would a crisp-leafed salad for a lighter, more summery supper.

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Ingredients

Yield:3 to 4 servings

  • 1 ½ tablespoons finely grated or minced fresh ginger

  • 3 garlic cloves, grated or minced

  • 1 ¼ teaspoon ground cumin, plus more for serving

  • 1 ¼ teaspoons kosher salt, plus more as needed

  • 1 pound ground pork (or turkey or chicken, or vegan meat)

  • ⅓ cup panko or other plain bread crumbs

  • 3 tablespoons finely chopped fresh basil, plus basil leaves for serving

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons wine (dry white, rosé or red), or use broth, orange juice or water

  • 2 cups diced ripe peaches or nectarines (about 3)

  • ¼ cup thinly sliced white or red onion, or scallions

  • 1 lime, halved

  • White rice or coconut rice, rice noodles, or crisp salad greens, for serving 

Ingredient Substitution Guide
Nutritional analysis per serving (3 to 4 servings)

37 grams carbs; 82 milligrams cholesterol; 528 calories; 16 grams monosaturated fat; 3 grams polyunsaturated fat; 10 grams saturated fat; 32 grams fat; 2 grams fiber; 632 milligrams sodium; 23 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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 ¼-inch balls.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

  5. Step 5

    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.

  6. Step 6

    Serve the meatballs sprinkled with more cumin and garnished with torn basil leaves, over the rice or greens.

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Ratings

5 out of 5
7,832 user ratings
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Comments

Sashivpuri

This meal was a hit! A few notes, Trader Joe’s has everything you need for short cuts. I used a bag of their frozen peaches and diced those up, used their Dorot pre-portioned Ginger since I didn’t have any fresh on hand. A little trick to make the meat less dry, add a few tablespoons of plain yoghurt. I’m half northern Indian so learned early on that ground meat and plain yoghurt are a perfect combination for keeping ground meat moist to minimize dry out due to overcooking. Enjoy!

Paul

Unless some people are reading these recipes for the first time, or you are a short order cook at a diner, please chill out! I've been making NYT recipes for years and realize that the suggested times are just that: suggested. I automatically double the time because I'm just not that fast, and enjoy cooking rather than try to make it a race to the table.

Never On time

The 25 mins doesn't add up. Step 2 says brown the meatballs 5-7 mins, next step say 5-10 mins and then the next step is a few mins. take the top numbers that is 20 mins, that leaves just 5 mins for grating the ginger, crushing the garlic, chopping the basil, mixing the meatballs, creating the meatballs and so on.... I enjoy the NYtimes recipes, BUT, feel they don't give realistic times for making the meal, when looking to plan a day this important aspect when selecting a meal!

Bunny Goldstein

I love, love this recipe. Serving with coconut rice is perfect. I have added about a cup of pitted fresh cherries to the dish, and the result was delicious. It makes a lovely and well received dinner party main.

Dan

Very good as is. I'll make this again, but I'll bulk up the ginger and the cumin and maybe add a pinch of red pepper flakes. Just our personal tastes here. I'd also definitely wait for the sweetest peaches of the season. But I'd enjoy it again just as the recipe suggests.

Lucy

My meatballs always fall apart … any tips ?

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