Gingery Meatballs in Tomato Sauce

Name: Gingery Meatballs in Tomato Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons finely grated or minced fresh ginger; 3 garlic cloves, finely grated or minced; 1 teaspoon ground cumin, more for serving; 1 teaspoon fine sea or table salt, more as needed; 1/2 teaspoon ground coriander; 1 pound ground pork (or turkey, chicken, beef, lamb or vegan meat); 1/2 cup panko bread crumbs (or use plain); 2 tablespoons finely chopped fresh cilantro leaves and tender stems, more for serving; 2 tablespoons extra-virgin olive oil; 2 cups diced fresh ripe or overripe tomatoes; 1 teaspoon fish sauce or soy sauce; 4 scallions, thinly sliced; 1 lime, halved

By Melissa Clark

Updated Oct. 12, 2023

Gingery Meatballs in Tomato Sauce — Julia Gartland for The New York Times. Food Stylist: Samantha Seneviratne.

Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Rating: 5(1,321)
Comments: Read comments

Most meatballs in tomato sauce rely on canned tomatoes for the kind of heady, garlicky recipe that’s typically spooned over spaghetti. But this recipe is made from briefly cooked fresh tomatoes for something lighter and brighter, seasoned with ginger, cilantro, lime juice and a dusting of cumin. It’s a perfect place to use up those overripe summer tomatoes, and it works well with just-ripe tomatoes, too. Feel free to use any kind of ground meat here: pork, beef, turkey, chicken, lamb or vegan meat. Then, serve it with crusty bread or rice to catch all of the zippy, fragrant sauce.

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Ingredients

Yield:4 servings

2tablespoons finely grated or minced fresh ginger
3garlic cloves, finely grated or minced
1teaspoon ground cumin, more for serving
1teaspoon fine sea or table salt, more as needed
½teaspoon ground coriander
1pound ground pork (or turkey, chicken, beef, lamb or vegan meat)
½cup panko bread crumbs (or use plain)
2tablespoons finely chopped fresh cilantro leaves and tender stems, more for serving
2tablespoons extra-virgin olive oil
2cups diced fresh ripe or overripe tomatoes
1teaspoon fish sauce or soy sauce
4scallions, thinly sliced
1lime, halved

Ingredient Substitution Guide

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Preparation

Step 1
In a large bowl, mix together 1 tablespoon ginger, the garlic, cumin, salt and coriander. Add pork, panko and cilantro. Using your hands, gently mix everything together, making sure not to overwork the mixture. (Otherwise, the meatballs get tough.) Form into 1¼-inch balls.
Step 2
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.
Step 3
Move meatballs to one side of the pan, scraping up any browned bits. Add the remaining 1 tablespoon ginger to the empty side of the pan and sauté for 1 minute. Add tomatoes, fish sauce and a pinch of salt to the empty side of the pan. When tomatoes are simmering, cover the pan, lower the heat to medium, and let cook until the meatballs are no longer pink at the center, about 5 to 8 minutes longer.
Step 4
Uncover the pan. Mix the scallions into the sauce. Squeeze lime juice all over everything, then stir together. Taste, and add salt and lime juice as needed. Serve the meatballs sprinkled with more cumin and topped with cilantro.

Ratings

5 out of 5

1,321 user ratings

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Comments

Beth2 years ago

Made it as the recipe was written. Used soy sauce option. Absolutely delicious! Easy to make. Was able to use a surplus of garden tomatoes in this dish. Will be putting it into regular rotation.

Brie2 years ago

Flat leaf parsley. It looks almost identical and will give an herby flavor without the soapy taste cilantro gives off to certain individuals. I would just double the quantity as parsley has a much milder flavor\herby-ness than cilantro.

Irving2 years ago

I would think an egg mixed in the meatballs would make them more tender and hold together better.

Trziste2 weeks ago

Have made these meatballs several times and they are always good. We use turkey, which works well except that the meatballs are too soft if you use a half cup of breadcrumbs. Cut it back to a quarter cup, and the texture of the meatballs is better.

JD1 month ago

made this with turkey, turned out great. I used fresh cherry tomatoes, but a small box would have also been fine! next time I may do this with a 28oz can for even more sauce. I didnt have cilantro and it was still ok! used lots of lime juice.

Debbie1 month ago

I have made this with beef, turkey, and pork. My personal favorite is the turkey. The light tomato sauce is so yummy with the turkey. I follow the recipe, using the soy sauce option, and I’ve never had trouble with the meatball sticking. I think that’s because I also follow her advice to heat the skillet and then add the oil and let it spread.

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