The other day I wrote about how I was recipe surfing and found my Picadillo recipe. Todays recipe is also from surfing the net. I know, I know, it’s St. Patrick’s day, and I am not that fond of corned beef anyway. So I found a recipe that at least has cabbage instead.
Also, for some reason, I have been fixated on Asian cuisine. This leads me to today’s recipe.
1 serving is 3 to 4 meatballs (about 4 PP) My disclaimer is the size of your meatballs. 3 oz of lean beef is 3 PP. Mine weighed in at 1.2 oz each.
Here is my version:
- 1 pound 93%-lean ground beef
- 2 teaspoons plus 1 tablespoon Wondra, divided
- 1/2 teaspoon Chinese five-spice seasoning
- 1/4 teaspoon salt
- 1 cup reduced-sodium beef broth
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 1/8 teaspoon crushed red pepper
- 1/4 cup Szechuan sauce
- 4 cups shredded cabbage
- 1 cup chopped mushrooms
- Chives chopped
Preheat oven to 325
Gently mix beef, 2 teaspoons Wondra, five-spice seasoning and salt in a medium bowl until combined. Shape the mixture into 12 balls. Place meatballs on a baking sheet that has been sprayed with non stick spray. Bake about 20 minutes
Whisk broth and the remaining 1 tablespoon Wondra in a small bowl until smooth.
Add 2 teaspoons oil to a pan. Add garlic and crushed red pepper and cook, stirring, until fragrant, 15 to 30 seconds. Add the broth mixture, Szechuan sauce, cabbage and mushrooms; cook, stirring, until the cabbage is just wilted, about 2 minutes. Reduce heat to a simmer, place the cooked meatballs in the pan, cover and simmer until the sauce is thickened, 5 to 8 minutes. Serve with chopped chives.
Tonight I leave you with this Irish quote:
May you never forget what is worth remembering,
Or remember what is best forgotten