Meatballs with Peaches

I know it sounds odd, but this is absolutely delicious when peaches are in season. The sweet and savory combination works so well.

Serves 4

Recipe adapted from NY Times Cooking. The photo is theirs

Ingredients

• 1 Tbl. minced fresh ginger

• 3 garlic cloves, grated or minced

• 2 tsp. ground cumin

• 1/2 tsp. salt

• 1 pound ground pork or turkey

• 1/3 cup panko

• 3 Tbl. chopped fresh basil

• 2 Tbl. olive oil

• 2 Tbl. white wine, orange juice or water

• 2 cups chopped fresh peaches

• 1/4 cup minced shallots

• 1/4 cup sliced scallions

• 1 lime

• Rice or couscous (I especially like it with coconut rice)

Instructions

1. Combine the ginger, garlic, cumin and salt in a large bowl. Fold in the meat, panko and basil gently mixing with your hands until everything is well combined. Form the mixture into twelve 2" balls.

2. Heat a the olive oil in a large skillet over medium-high heat. Add the meatballs in one layer and cook until they're brown all over, about 8 minutes. Shake the pan a few times to brown the meatballs evenly.

3. Pour the wine into the skillet. Nudge the meatballs over to one sign and scrape loose any meat stuck to the bottom of the pan. Add the peaches, a pinch of salt and 2 tablespoons of water to the pan. Lower the heat to medium and let it cook until the peaches are juicy and the meatballs and cooked through.

4. Sprinkle the shallots and scallions over the meatballs and peaches and stir gently, cooking just a few minutes until they start to wilt. Squeeze lime juice over it all.

5. Put some rice or couscous on each plate and place meatballs and some sauce on top. Garnish with more chopped basil.