Meatballs in Schezwan Sauce - Chrysl

Recipe by Chrysl Castelino



Ingredients:
For The Meatballs:
1/2 kg minced meat (chicken/ lamb/ beef) 
1 egg
2 tbsp breadcrumbs
1 small onion
5-6 cloves 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 garlic (roughly chopped)
1/2" ginger (roughly chopped)
2 star anise
100 gms Schezwan sauce
2 tbsp tomato ketchup
1 tbsp soya sauce
1 tbsp cornflour
3-4 tbsp oil
salt to taste
spring onions (garnish)

Steps:
  1. Wash the minced meat well and squeeze out all the water.
  2. Finely chop the onion and garlic or mince it fine in a food processor.

  3. In a bowl, combine the minced meat, finely chopped onion, garlic, pepper powder, egg, breadcrumbs and salt to taste.
  4. Form meatballs. Make sure they are smooth and do not have any cracks.
  5. Place the meatballs in the fridge for at least an hour so that they firm up.
  6. Fry the meatballs till completely cooked and browned on all sides. This should take about 15 minutes.

  7. In a small bowl, combine all the sauces and dilute it with half a cup of water.

  8. Heat oil in a wok, add the star anise, ginger and garlic. Fry till aromatic.
  9. Add in all the vegetables and fry on high flame for about 5 minutes.
  10. Pour in the mixed sauces and bring to a boil.
  11. Add the fried meatballs and continue boiling for 2-3 minutes.
  12. Check for seasoning. If the sauce is too sour, add 1 tsp of sugar to balance the sourness.
  13. Dilute the cornflour in 1/4 cup  water and pour this mixture into the gravy. Stir continuously till the sauce thickens.
  14. Garnish with chopped spring onions.
  15. ENJOY!
NOTES: