I really like this recipe. I have made them with both ground beef and ground turkey. I like them better with turkey because the beef seems to overshadow the flavors of the seasonings, cabbage, and mushrooms. The Szechuan sauce and crushed red peppers makes the meatballs very spicy.
Szechuan Braised Meatballs
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.
8 Reviews for Szechuan Braised Meatballs
I like this recipe, but I think I would make a few changes. I had all the ingredients, but the meatballs were VERY bland in my opinion. The five spice powder is not enough, they need some finely chopped onion, garlic and some red pepper flakes perhaps?
I considered this recipie mediocre. One of the ingredients it called for is "Szechuan sauce" which I could not find in my supermarket. (and this is a large supermarket) so I improvised and made a sauce with garlic, fresh ginger, sesame oil,rice vinegar and soy sauce. The cabbage and sauce was flavorful but the meatballs were quite bland.