UBS In Person Cooking Class: Pork Meatballs with Peaches, Ginger, and Lime

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies:Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days.

Pork Meatballs with Ginger, Peaches, and Basil

Melissa Clark, Serves 3 - 4

1½ tbsp finely grated or minced fresh ginger

3 garlic cloves, grated or minced

1¼ tsp ground cumin, plus more for serving

1¼ tsp kosher salt, plus more as needed

1 lb ground pork (or turkey or chicken, or vegan meat)

⅓ cup panko or other plain bread crumbs

3 tbsp finely chopped fresh basil, plus basil leaves for serving

2 tbsp extra-virgin olive oil

2 tbsp wine (dry white, rosé or red), or use broth, orange juice or water

2 cups diced ripe peaches or nectarines (about 3)

¼ cup thinly sliced white or red onion, or scallions

1 lime, halved

1. In a large bowl, mix together ginger, garlic, cumin and salt. Add pork, panko and basil. Using your hands, gently mix everything together, making sure not to overwork the mixture. (Otherwise, the meatballs get tough.) Form into 1¼-inch balls.

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.

3. Pour the wine into the skillet and move meatballs over to one side of the pan, scraping up the browned bits. Add peaches, a pinch of salt and 2 tablespoons water to the empty side of pan. When peaches are simmering, cover the pan, lower the heat to medium, and let cook until the meatballs are no longer pink at their centers, and the peaches juicy and tender, about 5 to 10 minutes longer.

4. Uncover the pan. If the mixture seems too runny, let it cook down for another minute or so. The peaches should break down into a chunky sauce. Hard or unripe peaches may take a few extra minutes.

5. Add the onions to the pan and mix them in so they wilt slightly. Squeeze lime juice all over everything, then taste and add salt and lime juice, as needed. Sweeter peaches will need more lime juice, tart ones, less.

6. Serve the meatballs sprinkled with more cumin and garnished with torn basil leaves, over the rice or greens.

Coconut Lime Rice

Serves 4 - 6

2 cups jasmine rice

1 ¼ cups water

1 (14oz) can full fat coconut milk

1 tsp salt

1 lime, zested and wedged

1. Rinse rice with cool water until the water runs clear; drain.

2. Combine the rice, water, coconut milk or cream, salt, and lime zest in a medium pot and stir to combine. Place over medium heat and bring to a boil; immediately reducing to a very low simmer. Cover pan and cook until liquid is absorbed and rice is tender, about 20 minutes. Remove from heat and let steam, covered, about 10 minutes. Fluff with a fork before serving with cilantro and lime wedges.