CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6689c23c   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Skillet Meatballs w/Peaches, Basil & Lime   
    Categories: Pork, Vegetables, Fruits, Herbs, Citrus   
         Yield: 3 Servings   
       
     1 1/2 tb Fine grated or minced fresh   
              - ginger   
         3 cl Garlic; grated or minced   
     1 1/4 ts Ground cumin; more for   
              - serving   
     1 1/4 ts Kosher salt; more as needed   
         1 lb Ground pork   
       1/3 c  Panko or other plain bread   
              - crumbs   
         3 tb Fine chopped fresh basil; +   
              - basil leaves for serving   
         2 tb Extra-virgin olive oil   
         2 tb Wine; or broth, orange juice   
              - or water   
         2 c  Diced ripe peaches or   
              - nectarines   
       1/4 c  Thin sliced onion or   
              - scallions   
         1    Lime; halved   
              White or coconut rice, rice   
              - noodles, or crisp salad   
              - greens; for serving   
       
     In a large bowl, mix together ginger, garlic, cumin and   
     salt. Add pork, panko and basil. Using your hands,   
     gently mix everything together, making sure not to   
     overwork the mixture. (Otherwise, the meatballs get   
     tough.) Form into 1 1/4" balls.   
        
     Heat a large skillet over medium-high, then add the oil   
     and let it heat up until it thins out. Add meatballs in   
     one layer. Cook, turning and shaking the pan, until   
     meatballs are browned all over, 5 to 7 minutes.   
        
     Pour the wine into the skillet and move meatballs over   
     to one side of the pan, scraping up the browned bits.   
     Add peaches, a pinch of salt and 2 tablespoons water to   
     the empty side of pan. When peaches are simmering, cover   
     the pan, lower the heat to medium, and let cook until   
     the meatballs are no longer pink at their centers, and   
     the peaches juicy and tender, about 5 to 10 minutes   
     longer.   
        
     Uncover the pan. If the mixture seems too runny, let it   
     cook down for another minute or so. The peaches should   
     break down into a chunky sauce. Hard or unripe peaches   
     may take a few extra minutes.   
        
     Add the onions to the pan and mix them in so they wilt   
     slightly. Squeeze lime juice all over everything, then   
     taste and add salt and lime juice, as needed. Sweeter   
     peaches will need more lime juice, tart ones, less.   
        
     Serve the meatballs sprinkled with more cumin and   
     garnished with torn basil leaves, over the rice or   
     greens.   
        
     By: Melissa Clark   
        
     Yield: 3 to 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... Fish tastes good and is a healthy alternative to the walking animals.   
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