Gingery Meatballs in Tomato Sauce

cooking.nytimes.com

Tarina

2 tablespoons finely grated or minced fresh ginger

3 garlic cloves, finely grated or minced

1 teaspoon ground cumin, more for serving

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 (or use plain)

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

2 tablespoons extra-virgin olive oil

2 cups diced fresh ripe or overripe tomatoes

1 teaspoon fish sauce or soy sauce

4 scallions, thinly sliced

1 lime, halved

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer