Eating With the Seasons: Szechuan Meatballs

Szechuan peppercorn is incredible.

Let’s get that out of the way first. This little pepper is my favorite ingredient in all of Chinese cooking, and there is truly nothing else like it. Szechuan peppercorn is one of those things you add to a dish that makes it fun to eat: there’s the initial hit of spice, and then a cooling, numbing sensation that carries through your entire mouth. This type of multi-sensory experience is what takes a dish from a way to get some nutrients on a weekday to an event that people talk about long after they’ve taken their last bite.

While you can—and should— put Szechuan peppercorn on anything and everything, it’s really a big hit with beef. Sure, you could just throw some peppercorns and soy sauce on a steak and call it a day, but this blog is all about finding ways to put a twist on traditional weeknight ingredients. That’s where ground beef comes in.

Meatballs are an easy staple that, once mastered, can be tweaked to fit any type of cuisine with a few ingredient changes. Simply change up your herbs and spices and you can cover anything from Italian to Mexican with the same process outlined in this recipe. They’re a humble hero that can elevate rice bowls, pasta dishes, and soups. Throw a big pile of meatballs in a crockpot with some sauce and you have a great appetizer. They’re familiar and most people know what to expect when they bite into one. In other words, the perfect way to stealthily introduce a new flavor to your friends and family.

We like to pair this recipe with some simple accompaniments: white rice, a hit of soy sauce or coco aminos, and some fresh-cut vegetables. Cucumber is a perfect pairing, as is a red bell pepper. Fresh vegetables create contrast through the cool, crunchy sensation that grounds the wild ride of Szechuan peppercorn. Find what’s fresh, and what you like to eat. Cut it up, and enjoy. However, get creative! Roast some broccoli and garlic, maybe add in some shiitake mushrooms. Take the basics here and make it yours, that’s what it’s all about.

Ingredients:

Szechuan Meatballs:

—    2 pounds ground beef

—    2 egg

—    1/2 cup panko breadcrumbs

—    1/2 cup almond milk

—    2 tbsp Szechuan peppercorn, ground

—    1 tbsp fresh ginger, finely chopped

—    ½ small white onion, finely chopped

—    4 cloves garlic, crushed and chopped

—    Salt

—    Pepper

—    1 tbsp sesame oil

—    1 tbsp coco aminos

—    Cayenne pepper to taste

Szechuan Sauce:

—    1 medium-sized ginger root cut into strips

—    1 tbsp Szechuan peppercorn, ground

—    2 tbsp sesame oil

—    ¼ cup coco aminos

—    1 tbsp apple cider vinegar

—    2 tbsp maple syrup

—    Salt to taste

Optional sides: (or add your own!)

—    Cucumber, cut into strips

—    Red pepper, cut into strips

—    Jalapeno, sliced

—    Green onion, chopped

—    Slaw, dressed with toasted sesame oil

Szechuan Meatballs Recipe:

—    Combine almond milk and panko breadcrumbs. Set aside for 10-15 minutes to hydrate the breadcrumbs. This will prevent the meatballs from drying out during cooking.

Combine the milk and breadcrumbs before you prep the other ingredients so the breadcrumbs are thoroughly soaked.

—    Preheat the oven to 375 degrees.

—    Grind Szechuan peppercorn. You can use a spice grinder, smash it with the side of your knife against the cutting board, or, if you’re me, put peppercorns in a bag and hit them with a hammer. The most essential of all kitchen utensils.

—    In a large bowl, combine all of the ingredients from the “meatballs” list above. Use your hands— just please, wash them before and after or wear gloves. You’ll get a far better mixture this way than using utensils, and plus, meatballs are a recipe where some less refined methods feel right. Shape into a large ball and let sit for 5-10 minutes while you get the sauce going (scroll down a bit for that recipe).

—    Still using your hands, scoop out chunks of meat and lightly roll them into balls about the size of a golf ball. Set them on a plate as you work in a single layer to prevent sticking.

—    Heat a large, stainless steel or cast-iron pan on the stove. Add a scoop of coconut oil and let it melt.

—    Arrange the meatballs in the pan. Make sure you keep a little bit of space so they don’t stick together. Ideally, you can fit all of the meatballs in one pan. I usually work in rings from the outside of the pan to the center.

Keep a close eye on the sear— you want a crispy brown, not burned or underdone.

—    Sear one side of the meatballs, and then flip them. This can take between 3 and 10 minutes, depending on your stove and how crowded the pan is. Flip the meatballs and sear them, then put them in the oven.

—    Cook the meatballs in the oven for about 15-25 minutes, until cooked through. Your cook time will depend on the size of the meatballs.

— While the meatballs are cooking in the oven, combine the sauce ingredients in a pot. Bring them to a boil, then reduce to a simmer. Let sit, stirring occasionally, until the meatballs are ready.

—    Pull the pan out of the oven— remember it is hot and be careful around that handle! Pour the sauce on and toss the meatballs over medium high heat for a few minutes, and then serve immediately over white rice with fresh-cut vegetables.