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Home » Santa Clarita News » Hometown Recipes » Szechuan Braised Meatballs Hometown Recipe, By Chef Dawn Walker
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Szechuan Braised Meatballs Hometown Recipe, By Chef Dawn Walker

I am always looking for recipes that are kid friendly but light.  This recipe is easy and low carb.  It holds in the fridge for days and freezes well too.  My kids LOVED the meatballs and the mushrooms.

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Szechuan Braised Meatballs Recipe

1 pound lean ground turkey

1 5- to 6- ounce water chestnuts, rinsed and finely chopped

2 teaspoons PLUS 1 tablespoon cornstarch, divided

1/2 teaspoon Chinese 5-spice

1/4 teaspoon of salt

1 cup reduced-sodium beef broth

4 teaspoons canola or olive oil, divided

2 cloves garlic, minced

1/2 teaspoon crushed red pepper, or to taste (can omit if you do not like spice)

1/4 cup Szechuan sauce

4 cups Napa cabbage, shredded thin

1/2 pound mushrooms, sliced thin

2 scallions, sliced

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Gently combine turkey meat, water chestnuts, 2 teaspoons of cornstarch, 5-spice and salt in a medium bowl.  Shape mixture into about 12 meatballs.  Place on a cookie sheet sprayed with non-stick coating.  Bake in a 350 degree oven for 20-30 minutes or until cooked through.

Wisk the broth and 1 tablespoon of cornstarch in a small bowl until smooth and set aside.  Add 2 teaspoons of oil to a large pan and heat.  Add garlic and crushed red pepper (if using), and cook for 15 to 30 seconds until fragrant.

Add the cabbage and mushrooms and cook until they and just wilted, about 2 minutes.  Add the broth mixture and Szechuan sauce.  Cook for 3-5 minutes until the broth is thickened.   Reduce heat to a simmer, add meatballs, cover and cook until the meatballs have soaked up some of the sauce, about 5-10 minutes more.  Transfer to a serving dish and sprinkle with green onions.  Enjoy!

Szechuan Braised Meatballs Hometown Recipe, By Chef Dawn Walker

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