Szechuan Braised Meatballs
- Number of Servings: 4
Ingredients
1 pound 93%-lean ground beef1 5- to 6-ounce can water chestnuts, rinsed and finely chopped2 teaspoons plus 1 tablespoon cornstarch, divided1/2 teaspoon five-spice powder (see Shopping Tip)1/4 teaspoon salt1 cup reduced-sodium beef broth4 teaspoons canola oil, divided2 cloves garlic, minced1/2 teaspoon crushed red pepper, or to taste1/4 cup Szechuan sauce (see Shopping Tip)4 cups shredded napa (Chinese) cabbage1 15-ounce can straw mushrooms, rinsed2 scallions, sliced (optional)
1. Gently mix beef, water chestnuts, 2 teaspoons cornstarch, five-spice powder and salt in a medium bowl until combined. Shape the mixture into 12 balls (use about 2 tablespoons each to make 1 1/2-inch meatballs). Whisk broth and the remaining 1 tablespoon cornstarch in a small bowl until smooth.
2. Heat 2 teaspoons oil in a large nonstick skillet or nonstick wok over medium-high heat. Add the meatballs and cook, turning once, until brown, about 3 minutes total. Transfer to a plate.
3. Add the remaining 2 teaspoons oil to the pan. Add garlic and crushed red pepper and cook, stirring, until fragrant, 15 to 30 seconds. Add the reserved broth mixture, Szechuan sauce, cabbage and mushrooms; cook, stirring, until the cabbage is just wilted, about 2 minutes. Reduce heat to a simmer, return the meatballs to the pan, cover and cook until the sauce is thickened and the meatballs are cooked through, 8 to 10 minutes. Serve sprinkled with scallions (if using
Number of Servings: 4
Recipe submitted by SparkPeople user EPITTS524.
2. Heat 2 teaspoons oil in a large nonstick skillet or nonstick wok over medium-high heat. Add the meatballs and cook, turning once, until brown, about 3 minutes total. Transfer to a plate.
3. Add the remaining 2 teaspoons oil to the pan. Add garlic and crushed red pepper and cook, stirring, until fragrant, 15 to 30 seconds. Add the reserved broth mixture, Szechuan sauce, cabbage and mushrooms; cook, stirring, until the cabbage is just wilted, about 2 minutes. Reduce heat to a simmer, return the meatballs to the pan, cover and cook until the sauce is thickened and the meatballs are cooked through, 8 to 10 minutes. Serve sprinkled with scallions (if using
Number of Servings: 4
Recipe submitted by SparkPeople user EPITTS524.
Nutritional Info Amount Per Serving
- Calories: 411.4
- Total Fat: 29.2 g
- Cholesterol: 85.1 mg
- Sodium: 737.9 mg
- Total Carbs: 13.7 g
- Dietary Fiber: 1.3 g
- Protein: 22.9 g
Member Reviews