These were excellent! I made my own sodium free Szechaun Sauce and left the salt out entirely, you will never miss the sodium. Why pay for take-out when you can make your own? Very tasty - a keeper.
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 made this recipe out of the 500-Calorie Dinner Cookbook, and my husband and I both loved it! We served it with whole wheat linguine and steamed broccoli. The flavor of the sauce and the meatballs were both excellent. I did add some extra red pepper flakes to kick up the spice.
Per the other reviews, I doubled the Chinese Five Spice powder in the meatballs, added a salt-free Szechwan spice blend I found to the meat. I doubled the garlic and added 1/2 tsp. freshly grated ginger root in the sauce....I served it over brown rice and it was friggin' AWESOME!!! I used extra-lean ground sirloin and the flavor was incredible!
This was delicious! I used turkey instead of beef on the suggestion of another reviewer, and I doubled the amount of 5-spice powder in the recipe, and the meatballs turned out spicy but not too hot (for me, at least, my husband thought they were too spicy for him). I sliced the cabbage into strips instead of shredding it.