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Paleo Meatballs with Peaches Basil and Ginger

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Tender juicy pan fried meatballs flavored with ginger, garlic, and fresh basil, simmered in a savory fresh peach sauce. 

Ingredients

Scale
  • 2 Tablespoons blanched almond flour
  • 3 Tablespoons Greek yogurt, dairy or plant based
  • 1½ Tablespoons finely grated or minced fresh ginger
  • 3 garlic cloves, finely grated or minced
  • 1 teaspoon ground cumin, plus more for serving
  • 1 teaspoon sea salt, plus more as needed
  • 1 pound ground turkey, pork or vegan meat
  • 3 Tablespoons finely chopped fresh basil, plus basil leaves for serving
  • 2 Tablespoons extra-virgin olive oil
  • 1/4 cup broth, or water
  • 2 cups diced ripe peaches or nectarines (about 3)
  • ¼ cup sliced scallions
  • 1 lime, halved
  • Sauteed greens, rice or quinoa for serving

Instructions

  1. In a small bowl mix together the almond flour and yogurt.
  2. In a large bowl, mix together the ginger, garlic, cumin and salt.
  3. Add meat and basil. Using your hands, gently mix everything together, making sure not to overwork the mixture. (Otherwise, the meatballs get tough.)
  4. Measure out 1 1⁄2 tablespoons of mixture (or use a medium cookie scoop) and roll the mixture between your hands compressing into tight balls, forming 20-24 meatballs. Place the meatballs on a plate.
  5. Heat a large skillet over medium-high, then add the oil and let it heat up. Add meatballs in one layer. Cook, turning and shaking the pan, until meatballs are browned all over, 5 to 7 minutes. Remove to a plate. If you’re using pork pour out all but 2 tablespoons of the oil.
  6. Pour the stock into the skillet, stir scraping up the browned bits.
  7. Add peaches, a pinch of salt.
  8. When peaches are simmering, return the meatballs to the pan and mix them together with the peaches.
  9. Cover and simmer until the meatballs are no longer pink in their center and the peaches are tender, about 5 to 10 minutes longer.
  10. Add the scallions to the pan and mix them in so they wilt slightly.
  11. Squeeze lime juice all over everything, then taste and add salt and lime juice, as needed.
  12. Serve garnished with a sprinkle of cumin, torn basil leaves and a lime wedge
  13. I like to serve them over sauteed greens but it’s also good over quinoa or rice.

Equipment

Find it online: https://eatwellenjoylife.com/paleo-meatballs-with-peaches/