Szechuan Meatballs: Spicy Braised Beef in 35 Minutes
These juicy braised meatballs with Szechuan sauce are so delicious. If you like spicy things, these meatballs are perfect for you!
Equipment
Large skillet (12-inch / 30cm) with lid
Large mixing bowl
Whisk
Slotted spoon or spider strainer
Instant-read thermometer
Ingredients
1 pound ground beef (minced beef) - lean ; minced beef, about 450g- ½ teaspoon Chinese five-spice powder
2 teaspoons cornstarch - for the meatballs- 1 tablespoon cornstarch - for the sauce slurry
- 1 can water chestnuts - 8 oz / 227g, rinsed and finely chopped
1 cup beef stock (beef broth or beef bouillon) - broth or bouillon, 240ml
¼ teaspoon salt
2 cloves garlic - minced
4 teaspoons canola oil - divided, about 20ml- ¼ cup Szechuan sauce - 60ml
½ teaspoon red pepper flakes - crushed- 15 ounces canned straw mushrooms - drained, about 425g
- 4 cups Chinese cabbage - napa cabbage, shredded, about 300g
2 stalks green onions (scallions or green shallots) - scallions, thinly sliced
Instructions
- Mix together the ground beef, 2 teaspoons of cornstarch, the water chestnuts, salt, and five-spice powder in a bowl. Separate the mixture into roughly 12 portions and roll each into a ball.1 pound ground beef (minced beef), 2 teaspoons cornstarch, 1 can water chestnuts, 1/4 teaspoon salt, 1/2 teaspoon Chinese five-spice powder
- Add the remaining tablespoon of cornstarch and broth to a bowl and whisk together until smooth.1 tablespoon cornstarch, 1 cup beef stock (beef broth or beef bouillon)
- Heat 2 teaspoons of the canola oil over medium heat in a large 12-inch (30cm) skillet. Add the meatballs and cook for about 3 minutes, turning once, until a golden-brown crust forms on both sides — they do not need to be cooked through at this stage. Transfer to a plate and set aside.4 teaspoons canola oil
- Add the remaining 2 teaspoons of canola oil to the skillet. Add the crushed red pepper flakes and minced garlic, stirring continuously for about 30 seconds until fragrant. Pour in the cornstarch-broth slurry, then add the Szechuan sauce, drained straw mushrooms, and shredded Chinese cabbage. Stir to combine and cook for about 2 minutes until the cabbage just begins to wilt.4 teaspoons canola oil, 1/2 teaspoon red pepper flakes, 2 cloves garlic, 1 tablespoon cornstarch, 1 cup beef stock (beef broth or beef bouillon), 1/4 cup Szechuan sauce, 15 ounces canned straw mushrooms, 4 cups Chinese cabbage
- Reduce the heat to a simmer and nestle the meatballs back into the skillet. Cover and cook for 10 minutes until the sauce has thickened to a glossy consistency and the meatballs reach an internal temperature of 160°F / 71°C.
- Garnish with the sliced scallions.2 stalks green onions (scallions or green shallots)
Notes
Storage: Cool meatballs and sauce together, then refrigerate in an airtight container for up to 3 days. The sauce thickens when cold — that's normal.
Freezing: Freeze portioned into airtight containers for up to 2 months. Leave the cabbage out of any batch you plan to freeze and add fresh cabbage when reheating (it only takes 2 minutes).
Reheating: Warm gently in a covered skillet over low-medium heat with a splash of broth or water until meatballs reach 160°F / 71°C internally.
Make-Ahead: Form and refrigerate the raw meatballs on a parchment-lined tray up to 24 hours ahead. Sear and braise when ready to cook.
Pro Tip: Whisk the cornstarch into cold broth before adding it to the hot skillet — this is the only way to get a smooth, glossy sauce without lumps.
Serving Suggestion: Serve with steamed jasmine rice, lo mein noodles, steamed vegetables, or cauliflower rice for a lower-carb option.
Nutrition
Serving: 1servingCalories: 453kcalCarbohydrates: 25gProtein: 28gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 81mgSodium: 1179mgPotassium: 834mgFiber: 5gSugar: 3gVitamin A: 686IUVitamin C: 20mgCalcium: 110mgIron: 7mg
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