Szechuan Braised Meatballs

Ingredients

  • 1 can(s) straw mushrooms, rinsed (15 ounce can)
  • 4 cup(s) shredded napa (Chinese) cabbage
  • ¼ cup(s) Szechuan sauce
  • ½ teaspoon(s) crushed red pepper, or to taste
  • 2 clove(s) garlic, minced
  • 4 teaspoon(s) canola oil, divided
  • 1 cup(s) reduced-sodium beef broth
  • + 6 more ingredients
    • ¼ teaspoon(s) salt
    • ½ teaspoon(s) five-spice powder
    • 2 teaspoon(s) plus 1 tablespoon cornstarch, divided
    • 2 scallions, sliced (optional)
    • 1 can(s) water chestnuts, rinsed and finely chopped (5 to 6 5 ounce can)
    • 1 pound(s) 93%-lean ground beef

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. He...

View full recipe at RecipeTips.com

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