Ginger-Braised Pork Meatballs in Coconut Broth

• 2 pounds ground pork
• 2 large eggs
• 3 tablespoons panko
• 3 tablespoons finely chopped peeled fresh ginger
• 2 garlic cloves, minced
• 1 tablespoon Asian fish sauce
• 2 teaspoons kosher salt
• One 13 1/2-ounce can unsweetened coconut milk
• 2 cups chicken stock or low-sodium broth
• 1/4 cup thinly sliced peeled fresh ginger
• 2 garlic cloves, thinly sliced
• 2 fresh red Thai chiles, slit but kept intact, plus thinly sliced chiles for serving
• 1 stalk of fresh lemongrass, outer leaves removed and stalk cut into 1-inch lengths
• Finely grated zest and juice of 1/2 lime
• 1 tablespoon Asian fish sauce
• 1 teaspoon ground turmeric
• Sugar
• Kosher salt
• Thinly sliced mint and cilantro leaves, lime wedges and steamed jasmine rice, for serving

1. Make the meatballs Preheat the oven to 425.
2. Combine all of the ingredients in a large bowl.
3. Form the mixture into forty 1 1/2-inch meatballs and arrange them on a large rimmed baking sheet about 1 inch apart.
4. Bake until the meatballs are golden brown and just cooked through, about 15 minutes.
5. Meanwhile, make the broth In a large saucepan, combine the coconut milk, stock, ginger, garlic, slit chiles, lemongrass, lime zest and juice, fish sauce and turmeric.
6. Add 1 tablespoon of sugar and season with salt.
7. Bring to a boil over high heat, then reduce the heat so the broth is simmering.
8. Discard the lemongrass.
9. 3.
10. Add the meatballs to the broth and simmer until cooked through and tender, about 15 minutes.
11. Season the broth with more sugar, salt and lime juice if necessary.
12. Serve with sliced herbs and Thai chiles, lime wedges and rice.

ground pork, eggs, panko, fresh ginger, garlic, fish sauce, kosher salt, milk, chicken, fresh ginger, garlic, fresh red thai chiles, fresh lemongrass, lime, fish sauce, ground turmeric, sugar, kosher salt, mint

Taken from www.foodandwine.com/recipes/ginger-braised-pork-meatballs-coconut-broth (may not work)