These Ginger Peach Meatballs are made with flavorful summer ingredients and come together in less than 40 minutes using only one skillet. With fresh summer peaches, Asian flavors and a sweet and sticky sauce, all served over creamy coconut rice. Easy to make and so good!
A good peach dessert is one of my favorite things about summer, but lately I’ve been experimenting with some more savory recipes. These Ginger peach meatballs are definitely one of my favorites… The combination of flavors and textures, especially served with my 2 ingredient coconut rice—so delicious. Everything also comes together in one skillet so cleanup is pretty easy!
How to Make Ginger Peach Meatballs
I like to start by making the coconut rice because it can just sit on the stove while you make the meatballs. It’s super simple: just rice, water, coconut milk and a bit of salt. Bring that up to a boil then reduce the heat and cover. Cook for about 20 minutes or until all the water absorbs.
Start by mixing and shaping the meatballs. For this recipe you can use whatever type of ground meat you like. I recommend something slightly higher in fat such as ground pork or dark ground turkey. This just makes it easier to pan fry. The meatball mixture has just a few other ingredients : scallions, garlic, ginger and salt.
Form the mixture into balls using oiled hands to prevent sticking. Since we’re going to toss the meatballs in a sauce later, we want to make sure it has something to stick to. Do this by rolling each meatball in cornstarch to coat. Just a thin layer is all you need.
To cook the meatballs, heat a large skillet over medium heat. When it’s pretty hot, add your oil and wait for it to shimmer. Place the meatballs in the pan and cook on medium low heat until they brown. If you’re using a leaner meat like turkey or chicken, it may take longer for the meatballs to release from the pan. After that initial browning, turn the meatballs around a few times so they cook on all sides.
While the meatballs are browning, you can mix together a simple sauce of peach preserves, soy sauce and lime juice. Make sure the peaches are pitted and sliced as well.
Once the ginger peach meatballs have browned, add in the sauce and sliced peaches. Reduce the heat and simmer with the lid on for a few more minutes so the meatballs can finish cooking. By now, the sauce should be thickened and the peaches should be just softened. I recommend cutting open a meatball to make sure it’s cooked all the way through.
Serve everything warm with fresh mint and a sprinkle of chopped scallions. Enjoy!
Tips for Making Ginger Peach Meatballs
- If you plan on using a super lean meat like chicken or turkey with a fat content less than 7 percent, I would recommend baking the meatballs instead of pan frying. See the notes below for instructions.
- I like to use firmer peaches for this recipe because they hold their shape and have a nice tartness which goes well with the sweet peach preserves.
- White jasmine rice works best for the coconut rice, but if you want it to be stickier, go with short grain white rice. I haven’t tried this recipe with brown rice before, but i’m sure it would work. The rice might just take longer to cook, 30-40 minutes.
More Recipes to Try:
- Burst cherry tomato chicken and rice skillet
- Lemon basil orzo salad with grilled corn
- Grilled honey mustard chicken salad
- Mediterranean meatball pitas