Thai-Inspired Meatballs with Sauteed Greens

Winter greens including all of the chois love soup weather and this hearty but light soup will warm you through and through.

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2 lbs ground pork, turkey, or chicken
1 piece of ginger (2 inches), peeled and minced
6 cloves of garlic, minced
1/2 tsp chili flakes
2 tbsp fish sauce
1 tbsp soy sauce
10 sprigs cilantro, chopped
2 cups stock or water
1 (14oz ) can of coconut milk
1 bag of "asian" greens or 1 head choi, roughy chopped
1 lime, zest and juice
1/2 cup peanuts, chopped


  1. Combine the ground meat, half of the ginger, half of the garlic, chili flakes, fish sauce, soy sauce, and 3/4 of the chopped cilantro
  2. Portion into 2 inch (2 oz) meatballs then brown in a dutch oven until golden brown on two sides
  3. Wipe out the dutch oven and add the reserved ginger and garlic with a pinch of salt and sweat until fragrant (about a minute)
  4. Add the stock and coconut milk and bring to a simmer
  5. Add the meatballs (and any juices that collected on the plate) to the pan and cook until the meatballs are cooked through
  6. Add the greens and cook until just wilted
  7. Combine the lime zest, juice, and peanuts with the reserved cilantro
  8. Taste and adjust seasoning by adding more fish sauce or soy sauce as needed
  9. Divvy between serving bowls and top with the lime-peanut mixture