Skillet Meatballs with Peaches, Basil, & Lime

If you've found yourself with some late summer peaches but are looking for a meal to go with the cooling temperatures, look no further than these Skillet Meatballs with Peaches, Basil, and Lime.  I made these a few weeks back and they were super delicious and easy to put together.  The flavors of the pork, peaches, onions, and basil all come together so well and served atop some rice it made a perfect weeknight dinner.  My only complaint was that it didn't make nearly enough of the delicious sauce, so if I were you I'd add even more peaches and wine to get it saucier to soak into that rice.  Otherwise, it was perfection!

Skillet Meatballs with Peaches, Basil, & Lime

Ingredients

1 1/2 Tbsp grated or minced ginger

3 cloves garlic, minced

1 1/4 tsp ground cumin

1 1/4 tsp salt

1 lb ground pork {or turkey or chicken}

1/3 cup Panko or other bread crumbs

3 Tbsp finely chopped basil, plus more for serving

2 Tbsp olive oil

2 Tbsp dry white wine {or broth or orange juice}

2 cups diced ripe peaches or nectarines {about 3}

1/4 cup thinly sliced red onion

1 lime, halved

White rice or noodles for serving

Instructions

1. In large bowl, mix together ginger, garlic, cumin, and salt.  Add pork, Panko, and basil and using your hands, gently mix everything together, making sure not to overwork.  Form into 1 1/4 inch meatballs.

2. Heat large skillet over medium high heat.  Add oil and let heat up until it thins out.  Add meatballs in one layer and cook, turning until meatballs are browned all over {about 10 minutes}.

3. Pour wine into skillet and move meatballs to one side of pan, scraping up the browned bits.  Add peaches, a pinch of salt, and 2 Tbsp water to the empty side of the pan.  When peaches are simmering, cover pan, lower heat to medium and let cook until meatballs are no longer pink in the center and peaches are juicy and tender, about 5-10 more minutes.

4. Uncover pan.  Add onions and mix in so they wilt slightly.  Squeeze lime juice all over, taste, and add more salt or lime as needed.  

5.  Serve meatballs over rice or noodles with sauce topped with fresh basil leaves.

Serves 3-4

adapted from new york times cooking

xoxo,

stephanie marie