Equipment
Ingredients
Meatballs
- 500 g ground pork, chilled
- 20 g fresh ginger, finely grated
- 2 garlic, minced
- 30 g panko breadcrumbs
- 1 egg, large
- 15 ml soy sauce
- 5 ml sesame oil
- 3 g salt
- 1 g black pepper, freshly cracked
Glaze & Assembly
- 15 ml neutral oil
- 2 peaches, pitted and cut into wedges
- 30 ml lime juice, freshly squeezed
- 5 ml fish sauce
- 15 g honey
- 10 g fresh basil leaves, torn
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 441 kcal
- Protein
- 25 g
- Carbohydrates
- 18 g
- Fat
- 30 g
- Fiber
- 2 g
- Sugar
- 10 g
- Sodium
- 698 mg
- Saturated Fat
- 11 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 13 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 137 mg
- Potassium
- 601 mg
- Calcium
- 55 mg
- Iron
- 2.3 mg
- Magnesium
- 45 mg
- Phosphorus
- 284 mg
- Zinc
- 3.3 mg
- Vitamin A
- 41 mcg
- Vitamin C
- 9 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.8 mg
- Vitamin K
- 14 mcg
- Vitamin B6
- 0.6 mg
- Vitamin B12
- 1.0 mcg
- Thiamin
- 1.01 mg
- Riboflavin
- 0.42 mg
- Niacin
- 6.7 mg
- Folate
- 27 mcg
- Water
- 170 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Prepare the meatball mixture. In a large bowl, combine the ground pork, grated ginger, minced garlic, panko breadcrumbs, egg, soy sauce, sesame oil, salt, and black pepper. Mix gently with your hands until just combined.
Shape the mixture into balls approximately 3-4cm in diameter (roughly golf-ball sized). You should get about 16-20 meatballs.
Heat the neutral oil in a large skillet over medium-high heat. Add the meatballs in a single layer (work in batches if necessary) and sear until browned on all sides, about 6-8 minutes total.
Once browned, reduce heat to medium. Ensure meatballs are cooked through (internal temperature should reach 71°C/160°F). Push the meatballs to one side of the pan.
Add the peach wedges to the empty side of the skillet. Sear briefly for 1-2 minutes until they just start to soften and caramelize at the edges.
Pour in the lime juice, honey, and fish sauce (if using). Gently toss the meatballs and peaches together in the bubbling sauce to coat. Cook for 1 more minute to let the flavors meld.
Remove from heat. Immediately stir in the fresh basil leaves so they wilt slightly but retain their bright green color and aroma. Serve immediately.
Chef's Notes
- Select peaches that are fragrant but firm to the touch. If they are too soft, they will disintegrate in the pan.
- If you want a spicy kick, add a sliced fresh chili or a pinch of chili flakes when adding the lime juice.
- This dish relies on the balance of fat (pork), acid (lime), and sugar (peach/honey). Taste the pan sauce at the end and adjust lime or honey if your peaches are particularly sour or sweet.
- Thai basil is an excellent substitute for sweet basil if you want a more anise-forward flavor profile.
- Serve over jasmine rice or rice noodles to soak up the juices.
Storage
Refrigerator: 3 days — Store in an airtight container. The peaches may soften further upon reheating.
Freezer: 1 month — Meatballs freeze well, but the texture of the peaches will degrade significantly. Freezing not recommended for the full dish.
Reheating: Reheat gently in a skillet over low heat until warmed through, or microwave in short intervals.
Troubleshooting
Peaches turned into mush
Cause: Peaches were too ripe or cooked for too long
Fix: Cannot be fixed structurally, but will still taste delicious as a sauce component
Prevention: Use firm-ripe peaches and add them only at the very end of the cooking process
Cultural Context
While not a traditional dish from a specific country, this recipe borrows from Southeast Asian culinary principles where pork is frequently paired with fruit, aromatics like ginger, and high-acid dressings to balance the richness of the meat.
