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Szechuan Braised Meatballs

Szechuan Braised Meatballs
This Recipe Is:

WebMD Recipe from

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.

Prep: 15 minutes | Cook: 20 minutes | Total Time: 35 minutes
  • 1 pound
    93%-lean ground beef
  • 1 5-6 ounce can
    water chestnuts, rinsed and finely chopped
  • 2 teaspoons
    cornstarch, plus 1 tablespoon, divided
  • 1/2 teaspoon
    five-spice powder
  • 1/4 teaspoon
  • 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
  • 4 cups
    shredded napa cabbage
  • 1 15-ounce can
    straw mushrooms, rinsed
  • 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).
Nutritional Information

Makes: 4 servings
  • Calories284
  • Fat12 g
    • Saturated fat3 g
  • Cholesterol65 mg
  • Carbohydrates16 g
    • Dietary fiber5 g
  • Protein27 g
  • Sodium849 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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