Braised Ginger Meatballs in Coconut Broth

I started following Smitten Kitchen on Instagram, so I’ve been getting new inspiration, even though I already loved the blog. Unfortunately, my family did not like the cauliflower and caramelized onion tart, but the braised ginger meatballs in coconut broth were a unanimous hit! I added spinach to the broth and served everything over rice (the Little Prince likes having a say as to whether his sauce and meatballs should be over the rice or next to it, and will change his mind about this once in a while, but I liked my sauce over the rice). This would be great with some lemongrass too, if you have it!

For the meatballs
2 lbs. ground pork (a mixture of ground pork and ground chicken would work, too)
2 large eggs
3 Tbsp. panko breadcrumbs
2 Tbsp. finely chopped peeled fresh ginger
2 garlic cloves, minced
1 Tbsp. fish sauce (or maybe a bit less)
2 tsp. kosher salt

For the broth
1 can (13.5 oz.) unsweetened coconut milk
2 cups chicken broth
¼ cup thinly sliced peeled fresh ginger
2 garlic cloves, thinly sliced
2 fresh chiles, thinly sliced (optional; I omitted them)
Finely grated zest and juice of ½ lime
1 Tbsp. fish sauce (or maybe a bit less)
1 tsp. ground turmeric
½ tsp. granulated sugar
Kosher salt
A few handfuls of baby spinach

To serve
Roughly chopped fresh mint and cilantro leaves
Lime wedges
Jasmine rice


For the meatballs
Preheat your oven to 425 °F. Combine all of the ingredients in a large bowl. Form the mixture into 1 ½-inch meatballs and arrange them on a large rimmed baking sheet about 1 inch apart. Bake until the meatballs are golden brown and just cooked through, about 12 to 14 minutes.

For the broth
Meanwhile, in a large, ideally wide, saucepan, combine the coconut milk, stock, ginger, garlic, chiles (to taste), lime zest and juice, fish sauce, turmeric, and sugar. Bring to a boil over high heat, then reduce the heat so the broth is simmering. Simmer 10 minutes, until the flavors are infused into the broth. You can leave everything in, or remove everything with a skimmer for a smooth broth. Season to taste, if needed, with salt.

Add the meatballs to the broth, return to a simmer, cover, and simmer until cooked through and tender, about 10 to 15 more minutes. Add spinach and cook just to wilt. Season the broth with more sugar, salt and lime juice if necessary. Serve with herbs, additional chiles, lime wedges, and rice.