1 lb ground pork (or turkey or chicken, or vegan meat)
⅓ cup panko or other plain bread crumbs
3 Tbsp finely chopped fresh basil, plus basil leaves for serving
2 Tbsp olive oil
2 Tbsp wine (dry white, rosé or red), or use broth, orange juice or water
2 cups diced ripe peaches or nectarines (about 3)
¼ cup thinly sliced white or red onion, or scallions
1/2 lemon or lime
White rice or coconut rice, rice noodles, or crisp salad greens, for serving
Combine ginger, garlic, cumin and salt in a large bowl. Add pork, breadcrumbs and basil. Knead all ingredients together with your hands until well combined.
Form ground meat mixture into 1 1/4 inch balls.
In a large skillet heat oil over medium-high heat. Add meatballs in one layer. Cook until the meatballs are browned all over, about 5-7 minutes.
Move meatballs over to one side of the pan. Deglaze pan with wine, scraping up the browned bits stuck to the bottom of the pan. To the empty side of the pan add peaches, pinch of salt, and 2 Tbsp of water and continue to cook.
Once peaches are simmering, cover the pan, lower heat to medium, and let cook until the meatballs are cooked through and the peaches are tender, about 5-10 minutes.
Uncover pan and let cook down until the peaches to break down into a chunky sauce, in necessary.
Add onions to the pan and cook until they begin to wilt. Squeeze in lime or lemon juice and add salt to taste.
Serve meatballs with fresh basil leaves over rice or greens.
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