Pork & Peach Skillet Meatballs with Basil-Lime Sauce

1. Mix Meatball Ingredients

Start by mixing together the ginger, garlic, cumin, salt, ground pork, panko, and finely chopped basil in a large bowl. Be gentle with the mixture, ensuring all the ingredients are evenly distributed without overworking the meat. This will keep your meatballs tender and flavorful.

2. Form Meatballs

Once your mixture is ready, form it into approximately 1.25-inch balls. This size is perfect for cooking evenly while maintaining juiciness.

3. Cook Meatballs

Heat a large skillet over medium-high heat. When the skillet is hot, add the olive oil. Carefully place the meatballs into the skillet and cook them for about 5 to 7 minutes, turning occasionally, until they are browned all over. The browning process will add a rich flavor and a nice texture to your meatballs.

4. Add Peaches and Simmer

Pour in the wine, and gently move the meatballs to one side of the skillet. Add the diced peaches and a pinch of salt, along with a splash of water to help everything meld together. Reduce the heat to medium and let the peaches simmer for 5 to 10 minutes, until they are juicy and tender, breaking down into a luscious sauce.

5. Thicken Sauce and Add Onions

If your sauce looks a bit runny, uncover the pan and cook for an additional minute to thicken it up. Add the sliced onions to the skillet and mix them in gently. The onions will slightly wilt, blending their flavors with the peaches.

6. Add Lime Juice and Serve

Squeeze the juice of a lime over the entire dish, which will balance the sweetness of the peaches with a refreshing tang. Taste and adjust the seasoning with more salt and lime juice if needed. Serve these delightful meatballs over your choice of white rice, coconut rice, rice noodles, or crisp salad greens. Sprinkle a bit more ground cumin on top and garnish with fresh basil leaves for a fragrant finish.