Herbed Meatballs in Ginger Curry Broth with Shishito Peppers, Arugula, Apricot, Summer Squash + Cracklings

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My favorite time to cook is often when I think I have nothing left to work with in my fridge. It forces me to be creative, to leave behind my go-tos and come up with new ways to enjoy ingredients that I often use. As I was cooking this meal my mom brought me some pig cracklings she made from the pigs we raised on our family ranch. They are the perfect topping, savory with a crunch and melt in your mouth ending. This meal may seem like many steps but it is uncomplicated and adjustable depending on what you have left in your fridge, just read through the recipe before starting so you have all of your ingredients ready.

Ginger Curry Broth
11/2 inch ginger, peeled & finely chopped
1 scallion, chopped
1 can coconut milk + 1/2 can water
1 tsp turmeric
1 tsp curry powder or paste
1 tbsp lemon juice
1 tsp sea salt
1 tsp chili pepper flakes
1 tsp fresh ground pepper
1 tbsp coconut oil

Add the coconut oil to a skillet, melt and then add onions. Cook at medium heat, covered, until softened, then add the ginger. Cook for a few minutes-10 or so- until the onions are translucent, but not browned or burning. Add the can of coconut milk, water and the spices to taste. I keep the curry seasonings light so that the ginger isn’t overpowered. Pour the mix into a small saucepan and turn the heat down to low and allow to simmer while you prepare the rest of the dish.

Shishito Peppers, Arugula, Apricot, Summer Squash + Cracklings
1/2 lb shishito peppers
1/2 lemon juiced
2-3 small yellow summer squash, chopped
2 handfuls arugula
1 apricot, halved and quartered
cracklings
1 tbsp coconut oil
sea salt & pepper

In a medium-high skillet, add the coconut oil and shishito peppers. Coat in lemon juice, salt & pepper. Cover and cook for about 10 minutes or so, stirring every so often. During this time, start the herbed meatballs. When the shishito’s are browned well, add the summer squash. Cover and cook for another 6-8 minutes, then add the arugula and apricots. Make a little space in the pan to heat the cracklings, or fry them in another skillet. Season to taste, this will serve on top of the meatballs and curry.

Herbed Meatballs
1 lb grass fed ground beef
1 tsp sea salt & pepper
3 sprigs of fresh oregano
1 egg
1/8 cup of coconut flour
1 tbsp coconut oil

Using your hands, mix the ground beef with the salt & pepper, oregano, egg and coconut flour. Heat a skillet to medium-high heat, shape the meatballs, and add them to the pan. Cook until crisp and browned, then flip.

To serve: Add the meatballs to a bowl, spoon curry over and then add the vegetables and cracklings.