Rating: 4 stars
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  • 4 star values: 4
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  • 1 star values: 1

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2008

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Recipe Summary test

total:
35 mins
Servings:
1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

Tips

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

Nutrition Facts

186 calories; protein 16.1g; carbohydrates 12.6g; dietary fiber 3.1g; sugars 2.9g; fat 7.8g; saturated fat 1.5g; cholesterol 36.7mg; vitamin a iu 817.5IU; vitamin c 11.9mg; folate 42.1mcg; calcium 30.4mg; iron 2.2mg; magnesium 16.8mg; potassium 331.3mg; sodium 822.7mg; thiamin 0.1mg.
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