Szechuan Braised Meatballs Food
SZECHUAN BRAISED MEATBALLS
Make and share this Szechuan Braised Meatballs recipe from Food.com.
Provided by Kitchen__Princess
Categories Meat
Time 1h10m
Yield 12 meatballs, 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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).
Nutrition Facts : Calories 335.4, Fat 16.8, SaturatedFat 5.1, Cholesterol 73.7, Sodium 644.1, Carbohydrate 19.5, Fiber 4.7, Sugar 2.8, Protein 28.3
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