Ginger Peach Meatballs Basil & Lime

Ginger peach meatballs with basil and lime over coconut rice

1. 1 1/2 tablespoons of finely grated or minced fresh ginger

2.  Three garlic cloves, grated or minced
3. 1 1/4 teaspoon ground cumin plus more for serving
4. 1 1/4 teaspoon kosher salt
5. 1 pound ground pork (or turkey or chicken or vegan meat)
6. 1/3 cup Panko or other plain breadcrumbs
7. 3 tablespoons finally chopped fresh basil
8. 2 tablespoons extra-virgin olive oil
9. 2 tablespoons wine (dry white, rosé or red), or use broth, orange juice or water
10. 2 cups diced ripe peaches or nectarines (about 3)
11. 1/4 cup thinly sliced white or red onion, or scallions
12. One lime, halved
13. White rice or coconut rice, rice noodles, or crisp salad greens for serving

In a large skillet use medium high heat to add 2  tbls olive oil until heated and then add the meatballs in one layer until they are brown about 5 to 7 minutes

Use 2 tablespoons of liquid either wine, broth, orange juice, or water to scrape up brown bits and push the meatballs to one side of the pan

Add peaches a pinch of salt and 2 tablespoons water to the empty side and when the peaches are simmering cover the pan and lower the heat to medium until the meatballs are no longer pink about 5 to 10 minutes

Add the onions to the pan so they will wilt slightly and squeeze lime juice over everything

Serve over rice.