Braised ginger meatballs in coconut broth from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • stef on September 30, 2024

    Oh the meatballs were so tender and the sauce spiced just right. Love the addition of Spinach. Definitely a repeat.

  • amystar on January 26, 2022

    Yum. i halved the meatball recipes because that was all the pork mince i had but kept the broth recipe the same because we are sauce/gravy kinda people. it was perfect. i’m a snob when it comes to inauthentic recipes (watered down recipes for western palates) but this was an exception. i cooked the meatballs in the air fryer for 12 minutes (turning them halfway). next time i’ll add a smashed lemongrass stalk and a couple of coriander roots to the broth. but the recipe is fine the way it is.

  • imaluckyducky on September 22, 2019

    I hate everything about meatballs - the texture combined with the often bland meat leaves much to be desired. These meatballs have made me a convert! Absolutely fantastic. I made a double batch and ended up doing 2.5x the flavorings for the meatballs. The 3yo ate these up.

  • clcorbi on June 21, 2019

    Yum. So delicious. I made these with half chicken half pork, and used frozen spinach in the sauce rather than fresh (although next time I might try something like sliced kale, or even just a different type of vegetable altogether). I really loved the fish sauce/lime flavor here.

  • Barb_N on June 19, 2019

    I made this with half pork and half ground dark meat turkey. I used lacinato kale and turnip greens to empty the crisper drawer. The broth is very flavorful but I did not care for the fish sauce in the meatballs and would leave that out next time. Served over ramen noodles.

  • Rutabaga on June 12, 2019

    Both the meatballs and sauce had a lovely fragrant taste of ginger without it being overpowering. I used ground turkey in place of the pork, as we don't eat pork frequently, but I think it would be worth using pork in the future, or maybe a mix of the two meats. The turkey meatballs were nice, but missing the extra savoriness and richness that pork would provide. I left out the chiles to make the sauce more palatable for the kids, but they ended up just eating plain meatballs and rice. I didn't add herbs, but would like to next time; some sprigs of cilantro, mint, Thai basil, or lemongrass would bring a freshness that would really round out the dish.

  • hirsheys on May 21, 2019

    After all of the positive reviews of this one of Chowhound, I had to try this - it did not disappoint! I used ground pork, but only had 1 lb, so I halved the meatball recipe. I did not halve the broth, though, and would keep those ratios in the future. (I also had to use water + a bouillon cube, didn't have the optional lemongrass, and had no herbs to put on top - still delicious!) I love turmeric, so the basic flavor of the broth is fantastic, though I think the addition of lemongrass would be delicious (as would a curry or lime leaf). I also used mature (not baby) spinach from my CSA, so I just cut it into chunks and threw it in along with the meatballs so that it had time to cook down. All in all, this was a relatively quick and easy, extremely flavorful recipe. Will definitely make this again.

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