Meatballs in Schezwan sauce

 

Tender, Juicy Meatballs in a Flavourful Schezwan sauce with fresh Colourful Vegetables.

INGREDIENTS

For The Meatballs

1/2 kg Minced Meat (Chicken/ Lamb/ Beef)

1Egg

2 tbs Breadcrumbs

1 Small Onion

5-6 Cloves Of Garlic

2 tsp Pepper Powder

Salt To Taste

Oil For Frying

For The Sauce

1 Large Onion, Diced

1 Cup Diced Capsicum (All 3 Colours)

1 Large Tomato, Diced

5-6 Cloves Of Garlic, Roughly Chopped

1/2 Inch Ginger, Roughly Chopped

2 Star Anise

100 gms Schezwan Sauce

2 tbs Tomato Ketchup

1 tbs Soya Sauce

1 tbs Cornflour

3-4 tbs oil

Salt To Taste

Spring Onions For Garnish

METHOD

• Wash the minced meat well and squeeze out all the water.
• Finely chop the onion and garlic or mince it fine in a food processor.
• In a bowl combine the minced meat, finely chopped onion, garlic, pepper powder, egg, Breadcrumbs and salt to taste.
• Form meatballs. Make sure they are smooth and do not have any cracks. 
• Place the meatballs in the fridge for atleast an hour so that they firm up.
• Fry the meatballs till completely cooked and browned on all sides. This should take about 15 minutes.
• In a small bowl combine all the sauces and dilute it with half a cup of water.
• Heat oil in a Wok & add the star Anise, ginger, garlic and fry till aromatic.
• Add in all the vegetables and fry on high flame for about 5 minutes.
• Pour in the mixed sauces and bring to a boil
• Add the fried meatballs and continue boil for 2-3 minutes.
• Check for seasoning. If the sauce is too sour, add 1 tsp of sugar to balance the sourness.
• Dilute the Cornflour in 1/4 cup of water and pour this mixture into the gravy.
• Stir continuously till the sauce thickens.
• Garnish with chopped Spring Onions.