Search

Spicy schezuan pork meatballs

(0 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Spicy Schezuan pork meatballs
Spicy Schezuan pork meatballs
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

This dish gets its heat from the addition of schezuan or Sichuan pepper and chilli so you can adjust the heat to suit your taste. The addition of breadcrumbs into the meatballs makes them deliciously moist and moreish. Serve with noodles or on their own as a nibble

Ingredients

  • 50g breadcrumbs
  • 4tbsp light soy sauce
  • 300g pork mince
  • 20g ginger
  • 2 garlic cloves
  • 4 spring onions
  • 1 red chilli
  • 12 15 schezuan peppercorns
  • 2tbsp vegetable oil
  • 1 garlic clove sliced
  • 20g ginger chopped finely
  • 1 red chilli, seeded and sliced
  • 1tbsp crushed schezuan pepper
  • 2tbsp dark soy sauce
  • 750ml chicken stock
  • Glug of rice wine or sherry
  • 6 spring onions chopped

For less heat halve the amount of chilli and schezuan pepper added

Method

  1. Soak the breadcrumbs in the light soy sauce.
  2. Place pork, ginger, garlic, chilli, spring onions and schezuan pepper in a food processor, add the soaked breadcrumbs and blitz.
  3. Make the mixture into meatballs about the size of a small walnut and set aside.
  4. Heat some vegetable oil in a frying pan over a medium heat and add the meatballs. Fry for around 10 minutes or until golden.
  5. Start the broth by frying the chopped ginger garlic and chilli in a little vegetable oil.
  6. Add the dark soy, stock, schezuan pepper, rice wine or sherry and spring onions. Taste and adjust seasoning to suit.
  7. Add the meatballs to the pot and heat through.
  8. Serve with some noodles (vermicelli or egg) or on their own as a starter.

Your rating

Average rating

  • 0
(0 ratings)

Your comments

comments powered by Disqus

FREE Newsletter