- 1 (4-inch) piece fresh ginger, peeled and grated
- 6 garlic cloves, peeled and minced
- 1 jalapeño, diced
- 2 pounds ground chicken and/or pork
- 1 large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving
- 2 tablespoons fish sauce
- salt and pepper
- 2 tablespoons avocado oil, plus more as needed
- 2 cups chicken stock
- 1 (14-ounce) can full-fat coconut milk
- 4 large handfuls baby spinach
- juice from 1 lime, save a few small wedges for serving
- 2 scallions, diced
- Roasted cauliflower rice, for serving (rice cauliflower in a food processor and roast at 425 for 10-12 minutes on a sheet pan)
- Put half the ginger, garlic, and jalapeño in a large bowl and set the rest aside. Add the chicken/pork, cilantro, 1.5 tablespoons fish sauce, ~1 teaspoon salt, and a little pepper. Use your hands to fully combine but do not overmix.
- Use a small scoop to form 2-inch meatballs (about 2 ounces each). In a large, deep skillet or pot, heat the oil over medium-high. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
- Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger, garlic, and jalapeño and sauté until fragrant, about 1 minute. Add the chicken stock, coconut milk, and the remaining .5 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
- Remove from heat, and stir in the spinach and lime juice. Divide cauliflower rice among bowls, then top with meatballs, broth, cilantro, scallions, and serve with lime wedges.
Recipe slightly adapted from NYTimes Cooking.