I saw this recipe on the New York Times cooking website, and I was intrigued: I like pork, I like meat balls and I like peaches. As I anticipated, the recipe is a winner. I have made it several times, with and without herbs. Sometimes one has fresh herbs on hand; sometimes not. The finished product is good both ways.

The ingredients:1 lb. ground pork (plain, not seasoned);

1-1/2 tablespoons grated ginger;

1 teaspoon or so of smushed garlic (I used 3 cloves);

1-1/2 teaspoon ground cumin;

1 teaspoon+ kosher salt;

1/3 cup panko breadcrumbs;

1/4 cup fresh basil (optional!);

2 tablespoons olive oil;

2 tablespoons white wine;

2 tablespoons water;

2 heaping cups diced peaches;

1/2 cup sliced onion (in rings);

1-2 tablespoons lime juice.

First I prepared the garlic and the ginger and measured the cumin and salt and put them all in a big bowl. 

Next I added the panko and the pork. And on one occasion, basil cut up small. The next time, no basil. I find it hard to cut up fresh herbs small enough that they are not a bit of a nuisance to mix in. 

Then I mushed everything together with my hands. Gently.

After that, I washed my hands and then got them pork-y again making little balls. If you have a small disher, it’s handy for making uniform sized blobs, which you then need to mold (gently again) with your hands into balls.

A lot of pork meatballs waiting to be cooked.

Diced peaches (no need to peel) and sliced onions standing by. And the aforementioned disher.


I heated the olive oil in a large skillet on medium high. When the oil shimmered a little, I put the meatballs in the skillet in a single layer, and cooked them over medium high heat, shaking the pan now and then to roll the meatballs around. The rolling around facilitated all over browning. 

After 7 or 8 minutes, I added the wine, scraped up the browned on bits and ootched the meatballs over to one side. Then I added the peaches along with the 2 tablespoons of water and a pinch of salt. 

After a few minutes of stirring the peaches, I turned the heat down to medium low and covered the pan.  I let everything cook for about 8 to 10 more minutes, at which point the peaches were cooked (but still held their shape) and the meatballs were done. 

Next I added the onions and cooked everything until the onions wilted (maybe 2 or 3 minutes).

I stirred in the lime juice and the dish was done.  

A pretty dish with varying shapes and sizes and flavors. And a pretty serving piece too. 

We served it with rice and green beans and salad and blackberries with yogurt.