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Szechuan Braised Meatballs

http://www.eatingwell.com/recipes/szechuan_braised_meatballs.html

From EatingWell:  January/February 2008

We braise these spicy beef meatballs and Chinese cabbage in a bit of beef broth. Make it a meal: Ladle over brown rice or noodles with steamed broccoli and carrots on the side.

4 servings | Active Time: 35 minutes | Total Time: 35 minutes

Ingredients

Preparation

  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).

Nutrition

Per serving : 295 Calories; 13 g Fat; 3 g Sat; 6 g Mono; 64 mg Cholesterol; 17 g Carbohydrates; 28 g Protein; 4 g Fiber; 760 mg Sodium; 310 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 3 lean meat, 1 fat

Tips & Notes