Szechuan Braised Meatballs
Ready In: 1 hr 10 mins
Serves: 4
Yields: 12 meatballs
Ingredients
- 1 lb lean ground beef (93%-lean)
- 1 (5 ounce) can water chestnuts, rinsed and finely chopped
- 2 teaspoons cornstarch, divided
- 1 tablespoon cornstarch, divided
- 1⁄2 teaspoon five-spice powder
- 1⁄4 teaspoon salt
- 1 cup reduced-sodium beef broth
- 4 teaspoons canola oil, divided
- 2 garlic cloves, minced
- 1⁄2 teaspoon crushed red pepper flakes (to taste)
- 1⁄4 cup szechuan sauce
- 4 cups napa cabbage, shredded
- 1 (15 ounce) can straw mushrooms, rinsed
- 2 scallions, sliced (optional)
Directions
- 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).
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