Wednesday, March 7, 2012

Recipe of the Week: Asian-style Meatballs

Impressed by the meatballs we wolfed down at the Meatball Shop, I decided to make an Asian-inspired version that would go well with rice.

Here's the recipe for this easy braised Szechuan meatballs ...

(for meatballs)
1lb lean ground beef
1 egg, lightly beaten
1 small can of diced chestnuts
1/2 tsp five-spice powder
1/2 tsp onion powder
1/2 tsp garlic powder
salt and pepper
(for sauce)
1 cup beef broth
1 tbsp cornstarch
4 cloves garlic
1/2 tsp crushed red pepper
1/4 cup Szechuan sauce
4 cups napa cabbage, shredded
1 can straw mushrooms, rinsed

Mix ingredients for meatballs and form into 12 uniform balls (about 1.5 inches each). Cook in skillet till brown. Transfer to plate.
Cook garlic and crushed red pepper in pan until fragrant. Add napa cabbage and mushrooms and cook until cabbage is just wilted, over medium-high heat for about 3 minutes.
Whisk broth with 1tbsp of cornstarch and add to cabbage mixture.
Return meatballs to pan, cover and simmer till sauces is thickened and meatballs are cooked through, about 8-10 minutes.

Perfect over rice or noodles.


1 comment:

Amateur Cook said...

Ticks all the boxes for me.

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