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Szechuan Braised Meatballs Recipe

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This recipe for Szechuan Braised Meatballs, by , is from Weezie's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Louise Wilkinson
Added: Tuesday, March 10, 2009


1 pound 93%-lean ground beef
1 5- to 6-ounce can water chestnuts , rinsed and finely chopped
2 teaspoons plus 1 tablespoon cornstarch , divided
1/2 teaspoon five-spice powder (see Shopping Tip)
1/4 teaspoon salt
1 cup reduced-sodium beef broth
4 teaspoons canola oil , divided
2 cloves garlic , minced
1/2 teaspoon crushed red pepper , or to taste
1/4 cup Szechuan sauce (see Shopping Tip)
4 cups shredded napa (Chinese) cabbage
1 15-ounce can straw mushrooms , rinsed
2 scallions , sliced (optional)

1: 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.

2: 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.

3: 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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