It’s generally assumed that meatballs have to contain eggs in order to bind properly, but these incredibly flavorful, pan-seared meatballs are egg-free and keep their shape even as leftovers the next day. Since they do not contain egg, they can easily be made vegan by substituting ground vegan meat in place of pork, and everything comes together in one saute pan, for easy weeknight cleanup.
This recipe is a modified version of a New York Times Cooking recipe by Melissa Clark that looked so good, I went out to get the ingredients I needed to make it the same night I came across it. Make it while peaches are still readily available at the market.
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- 1 pound ground pork (or substitute chicken or vegan ground meat)
- 1 ½ tbsp fresh ginger, minced
- 3 cloves garlic, minced
- 1 tsp salt
- ½ tsp pepper
- ⅓ cup gluten-free panko breadcrumbs (I like Ian's Gluten-Free Original Panko Breadcrumbs, which is one of the only options that does not contain eggs)
- 3 tbsp chopped fresh basil, plus more for garnish
- 2 tbsp olive oil
- 2 tbsp dry white wine
- 2 cups chopped fresh peaches
- ¼ cup sliced green onions
- Juice of one lime
- 1 cup jasmine rice, prepared per package instructions
- Place the ground pork, ginger, garlic, salt, pepper, gluten-free panko and 3 tbsp chopped basil in a large bowl.
- Use your hands to gently mix the ingredients until evenly distributed throughout, then form into approximately 12 1-inch meatballs.
- Heat olive oil in a large saute pan over medium heat, then add the meatballs.
- Cook for approximately 3 minutes per side until the meatballs are evenly brown on all sides.
- Pour the wine into the saute pan with the meatballs and use a wooden spoon or spatula to scrape up with browned bits, then move the meatballs to one side of the pan.
- Add peaches and 2 tbsp water to the other side of the pan.
- When peaches start to simmer, cover the pan, reduce heat to medium, and allow to cook until peaches are tender and a meat thermometer inserted into one of the meatballs reaches 165 degrees F, about another 7 minutes.
- Add the green onions and stir entire contents of pan together, allowing onions to wilt, about 2 minutes.
- Squeeze fresh lime juice over everything, then adjust with more salt and pepper as needed.
- Serve over jasmine rice with more torn basil for garnish.