SZECHUAN MEATBALLS RECIPES
SZECHUAN BRAISED MEATBALLS RECIPE - FOOD.COM
Make and share this Szechuan Braised Meatballs recipe from Food.com.
Total Time 1 hours 10 minutes
Prep Time 35 minutes
Cook Time 35 minutes
Yield 12 meatballs, 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- 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).
Nutrition Facts : Calories 335.4, FatContent 16.8, SaturatedFatContent 5.1, CholesterolContent 73.7, SodiumContent 644.1, CarbohydrateContent 19.5, FiberContent 4.7, SugarContent 2.8, ProteinContent 28.3
SZECHUAN BRAISED MEATBALLS - WEBMD
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.
Provided by WEBMD.COM
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- 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.
- 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).
Nutrition Facts : Calories 284 calories, FatContent 12 g, SaturatedFatContent 3 g, CholesterolContent 65 mg, CarbohydrateContent 16 g, ProteinContent 27 g, SodiumContent 849 mg, SugarContent 3 g
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SZECHUAN BRAISED MEATBALLS - WEBMD
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.
From webmd.com
Total Time 35 minutes
Cuisine Asian, Chinese
Calories 284 calories per serving
From webmd.com
Total Time 35 minutes
Cuisine Asian, Chinese
Calories 284 calories per serving
- 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).
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