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.
