Ginger Pork Meatballs with Coconut Broth

Ginger Pork Meatballs with Coconut Broth

Rice + meat.  That’s what the men in my family love.  They also really love Asian flavors so I figured I’d kill two birds with one stone and make this recipe I checked out in this month’s Bon Appetit magazine.

The meatballs are tender and flavorful. Cooper, who loves the filling in potstickers loved these meatballs. They’re kind of similar in that they’re both loaded with ginger.

I am so grateful that he’s starting to be a little more adventurous in his eating habits. I knew he had it in him!

When I made the rice, I used coconut milk instead of water to make this dish extra rich. The coconut broth in this recipe can turn your bowl of rice into a soup…I’m not mad at that. I love a little rice in my soup!  I’m definitely adding this one to our rotation when the weather gets chillier. Summer is still here but we can plan a little in our heads, can’t we?

Let’s gather our ingredients. It looks like a lot…but a lot of the ingredients are repeated in the coconut broth. It’s just a lot of the same thing! You’ll see.

We start with the meatballs.

Mix them up. Roll them into balls. BAKE.

You could do this all ahead of time and bake when you’re ready.

Time saving.


While the meatballs were baking…we made the coconut broth.

You’re gonna want to drink this broth.

Coconut milk is infused with thai chiles, lime zest, lemongrass and fish sauce.

We put the meatballs into the broth and braise them a bit. They become even more tender and flavorful.

So much broth!

Rice cooked in my rice cooker.

Let’s gather our garnishes. It’s like jewelry. Final touches!

Spoon out rice into bowls. Top with meatballs. Cut up some of the chiles, add the greenery.

It’s Monday today…

And I’m so thankful I have this for leftovers. Dinner is done!

If you’re looking for some good weeknight dinners check out my:

Lemon Chicken

Curried Chicken with Coconut Rice

Bacon Fried Rice

Mushroom & Spinach Baked Rice Bowls

Thai Beef with Basil

Ginger Pork Meatballs with Coconut Broth

serves 6

recipe slightly adapted  from Bon Appetit Magazine

for the meatballs:


  • 2 pounds ground pork
  • 2 large eggs
  • 3 tablespoons bread crumbs
  • 2 tablespoons grated ginger
  • 2 garlic cloves, minced
  • 1 tablespoon Asian fish sauce
  • 1 teaspoon kosher salt
  • 1  13.5 oz can unsweetened coconut milk
  • 2 cups chicken stock
  • 1/4 cup thinly sliced ginger
  • 2 garlic cloves, thinly sliced
  • 2 fresh red Thai chiles, slit but kept intact, plus thinly sliced chiles for serving
  • 1 stalk fresh lemongrass, outer leaves removed and stalk cut into 1 inch lengths
  • 1 tablespoon Asian fish sauce
  • 1 teaspoon ground turmeric
Read the whole recipe on Shutterbean