Skillet Meatballs With Peaches, Basil and Lime

The 25 mins doesn't add up. Step 2 says brown the meatballs 5-7 mins, next step say 5-10 mins and then the next step is a few mins. take the top numbers that is 20 mins, that leaves just 5 mins for grating the ginger, crushing the garlic, chopping the basil, mixing the meatballs, creating the meatballs and so on.... I enjoy the NYtimes recipes, BUT, feel they don't give realistic times for making the meal, when looking to plan a day this important aspect when selecting a meal!

Unless some people are reading these recipes for the first time, or you are a short order cook at a diner, please chill out! I've been making NYT recipes for years and realize that the suggested times are just that: suggested. I automatically double the time because I'm just not that fast, and enjoy cooking rather than try to make it a race to the table.

Take a shortcut: use one pound of your preferred sausage in casings, slice into one inch thick pieces, and substitute for meatballs. Especially handy if you’re GF

This meal was a hit! A few notes, Trader Joe’s has everything you need for short cuts. I used a bag of their frozen peaches and diced those up, used their Dorot pre-portioned Ginger since I didn’t have any fresh on hand. A little trick to make the meat less dry, add a few tablespoons of plain yoghurt. I’m half northern Indian so learned early on that ground meat and plain yoghurt are a perfect combination for keeping ground meat moist to minimize dry out due to overcooking. Enjoy!

If the ingredient list shows ginger already grated, garlic already minced,fruit and onions already sliced and diced, you know the time estimate is just for cooking and assembling with everything already prepped. Some people slice and dice faster than others. Plan accordingly. That said, I too would like to see some prep time included in the estimate, for the sake of reality!

Canned peaches work great.

I added a little bourbon ...

Added about 1/4 cup of light brown sugar before serving and it made all the difference with regard to amping up the peach flavor and balancing the cumin and lime notes.

Excellent, easy dinner! Peach, basil and pork is a great combination, and this was a new twist. We followed the recipe to the T, adding a full lime of juice at the end (since we’re not huge fans of sweet dishes) and served over Pas Thai rice noodles we had in the pantry. Would definitely make again.

Not overworking just means to mix lightly, perhaps tossing with a fork or fingertips, just to the point of being fully mixed or incorporated. Ina always talks about this. Also when shaping the balls, just shape them by rolling lightly between your palms, but not forming a tight ball. Keep it fairly “fluffy”. Hope this helps.

Used 93% lean ground turkey. It was fine -- lean and lower-cal. Had beautiful, very ripe local peaches. It took 4 of them to make 2 cups of chopped peaches. I made the sauce as per the recipe, and I did not find it runny at all. Quite the opposite. The wine and water evaporated, and it got rather dry. I wanted more sauce, so the next time I will actually double the ingredients (peaches, wine, water) for the sauce. Overall, meatballs had good flavor and it was fairly easy to make.

I think this would also be good with mango! It could be mimicking the flavors of mango chutney.

Excellent. I used nectarines instead of peaches. Served over coconut rice with snap peas on the side. Will definitely make again!

In my experience, cumin while being very pungent on its own falls into the background in most dishes and plays an amazing supporting role. It makes flavors more robust and while I can hardly put my finger on what its flavor IS exactly, I know that dishes calling for it are exemplary. Toasted cumin seed is delicious too.

This recipe is missing something.... the sauce definitely needs more salt, but maybe some sugar, or fish sauce or something to add umami? As is it tastes like warmed up peach juice. The meatballs also need some kind of binding agent, like an egg. Great concept, missing some things.