Recipe of the Month

---

Serves 4

2 tablespoons finely grated or minced fresh ginger

3 garlic cloves, finely grated or minced

1 teaspoon ground cumin

1 teaspoon fine sea or table salt, more as needed

½ teaspoon ground coriander

1 pound ground pork (or turkey, chicken, beef, lamb or vegan meat)

½ cup panko bread crumbs 

2 tablespoons finely chopped fresh cilantro leaves and tender stems, more for serving

2 tablespoons extra-virgin olive oil

1 14oz can diced tomatoes

1 teaspoon fish sauce

4 scallions, thinly sliced

1 lime, halved

1. In a large bowl spread out the meat up the sides of the bowl. This helps with spreading out the next ingredients overtop of the meat, so it's easier to mix. Mix together 1 tablespoon of ginger, garlic, cumin, salt, and coriander. Add pork, panko, and cilantro. Using your hands, gently mix everything together, making sure not to overwork the mixture. (Otherwise, the meatballs get tough.) Form into 1¼-inch balls.
2. Heat a large skillet over medium-high, then add the oil and let it heat up until it thins out. Add meatballs in one layer. Cook, turning and shaking the pan, until meatballs are browned all over, 5 to 7 minutes.
3. Move the meatballs to one side of the pan, scraping up any browned bits. Add the remaining 1 tablespoon ginger to the empty side of the pan and sauté for 1 minute. Add tomatoes with the juices, fish sauce, and a pinch of salt to the empty side of the pan. When tomatoes are simmering, cover the pan, lower the heat to medium, and let cook until the meatballs are no longer pink at the center, about 5 to 8 minutes longer.
4. Uncover the pan. Mix the scallions into the sauce. Squeeze lime juice all over everything, then stir together. Taste, and add salt and lime juice as needed. Serve the meatballs sprinkled with more cumin and topped with cilantro.