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.

Makes 4 servings

ACTIVE TIME: 35 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

1 pound 93%-lean ground beef
1 5- to 6-ounce can water chestnuts, rinsed and finely chopped
2 teaspoons plus 1 tablespoon cornstarch, divided
1/2 teaspoon five-spice powder (see Shopping Tip)
1/4 teaspoon salt
1 cup reduced-sodium beef broth
4 teaspoons canola oil, divided
2 cloves garlic, minced
1/2 teaspoon crushed red pepper, or to taste
1/4 cup Szechuan sauce (see Shopping Tip)
4 cups shredded napa (Chinese) cabbage
1 15-ounce can straw mushrooms, rinsed
2 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).

NUTRITION INFORMATION: Per serving: 295 calories; 13 g fat (3 g sat, 6 g mono); 64 mg cholesterol; 17 g carbohydrate; 28 g protein; 4 g fiber; 760 mg sodium; 310 mg potassium.
Nutrition bonus: Vitamin C (40% daily value), Zinc (37% dv), Vitamin A (20% dv), Iron (16% dv).
1 Carbohydrate Serving
Exchanges: 2 vegetable, 3 lean meat, 1 fat

TIP: Shopping Tip: Find five-spice powder in the spice section and Szechuan sauce near other Asian condiments in most supermarkets.

This was very good and easy to make lots of spicey heat. Will make these again.

Mary, Valley Springs, CA

I used regular button mushrooms instead of the straw mushrooms. Everything else as written. Delicious if you like hot and spicy.

Amy, Sugarcreek, OH

Delicious! We added sambal oelek instead of red pepper flakes and it was great!

Nancy J

My family loved this. I used regular cabbage instead of Chinese and button mushrooms. Mainly, because I couldn't find Chinese cabbage at my market that day. I also added a little szechuan sauce to the meatballs while mixing them for extra flavor. YUMMY.

Sharon

This was better than I expected. We made is as directed, except I used a mild green cabbage, as I couldn't find Napa. It could use a little more seasoning in the sauce, and I think a little more corn starch wouldn't be amiss either - it was pretty thin as made. Overall though I liked it. We served it with whole-wheat Chinese noodles.

Ellen, Oakton, VA

I have made this twice and will make it again. I love it.

Mary, Olive Branch, MS