Subj : Melissa Clark Top 50 - 18
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From : Dave Drum
Date : Mon Sep 23 2024 06:04 pm

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

 Uncle Dirty Dave's Archives

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