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