Szechuan Braised Meatballs Recipes

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EASY CHINESE MEATBALLS



Easy Chinese Meatballs image

Easy Chinese meatballs with spicy dipping sauce

Provided by Elaine

Time 20m

Number Of Ingredients 18

2 cups minced pork
1 tablespoon water
1 green onion (finely chopped)
1/2 tablespoon finely chopped ginger
2 tablespoons cornstarch (can be replaced by one large egg white)
water or chicken stock for boiling
1 teaspoon soy sauce
salt as needed
1 teaspoon Chinese five spice powder
1 tablespoon sesame oil
1 tablespoon finely chopped green onion or more as needed
1 tablespoon finely chopped coriander or more as needed (optional)
1/2 tablespoon soy sauce
1/2 tablespoon sesame oil
1 garlic clove (smashed)
salt as needed
2 fresh Thai chili peppers (cut into small circles)
2 tablespoons stock for boiling the meatballs

Steps:

  • In a large mixing bowl, mix ground pork with around 1 tablespoon. Stir in one direction until the water is well absorbed by the ground pork.
  • Add chopped green onion, ginger, cornstarch and other seasonings. Keep stirring in one direction around 2 to 3 minutes until the mixture becomes very sticky. Reset for around 5 minutes. Then stir once again.
  • Take one portion out and shape to a ball. Pat several times between two hands.
  • Bring around half full water in a deep pot to a boiling, and then slide the meatballs in. Gently move them and use high fire to bring the water to a boiling again and straight after the boiling, slow the fire to medium fire so the balls will be not destroyed by over-strong fire.
  • Transfer out and
  • In a small bowl, add all the seasoning and then scoop meatball stock and pour to the dipping sauce bowl to tune the seasonings.
  • Decorate with coriander and then serve with dipping sauce.

Nutrition Facts : ServingSize 2 g

SZECHUAN BRAISED MEATBALLS



Szechuan Braised Meatballs image

Make and share this Szechuan Braised Meatballs recipe from Food.com.

Provided by Kitchen__Princess

Categories     Meat

Time 1h10m

Yield 12 meatballs, 4 serving(s)

Number Of Ingredients 14

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)

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, Fat 16.8, SaturatedFat 5.1, Cholesterol 73.7, Sodium 644.1, Carbohydrate 19.5, Fiber 4.7, Sugar 2.8, Protein 28.3

EASY BRAISED MEATBALLS IN RED WINE GRAVY



Easy Braised Meatballs in Red Wine Gravy image

Not many ingredients in the recipe but lots of flavor! Use your own favorite meatball recipe, I use my own recipe#69173 to make this. This is the kind of recipe that you can simmer for a longer or a shorter time, I have to say that the longer you simmer the more flavor it will have. Serve the meatballs with grated Parmesan cheese and crusty bread.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

2 lbs lean ground beef (prepared into your favorite meatball recipe, I use my own Kittencal's Italian Melt-In-Your-Mouth Meatballs)
1 cup all-purpose flour
4 -6 tablespoons oil
3 tablespoons butter
1 small onion, finely chopped
1 tablespoon minced fresh garlic
2 cups dry red wine
1/4 cup tomato paste
3 cups beef broth
salt and pepper

Steps:

  • Shape the ground beef into small meatballs using you favorite meatball recipe.
  • Place into a baking dish in a single layer, and bake in a 350 degree oven for about 20-25 minutes (just to release some of the fat) set aside until cool enough to handle.
  • Dust the meatballs generously in flour then shake off any excess flour.
  • Heat oil in a skillet with about 3 tablespoon butter.
  • Brown the meatballs (working in batches) well on all sides for about 3 minutes; place in a bowl.
  • In the same skillet saute the onion and garlic until soft (about 6-8 minutes).
  • Return the meatballs back to the skillet.
  • Whisk in wine and tomato paste in a small bowl to blend well, then add to the skillet and bring to a boil.
  • Continue boiling until the wine thickens slighty, stirring with a wooden spoon constantly (about 8-10 minutes).
  • Add in broth, reduce heat to medium-low, cover and simmer until the flavors blend and the gravy thickens, stirring frequently (about 40-45 minutes, the longer simmering time the more flavor it will have).
  • Season with salt and pepper, then transfer to a large serving bowl.
  • Sprinkle with grated Parmesan cheese if desired.

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