Mala Spiced Meatballs with Sichuan Chili Crisp Glaze (Edit recipe)

These Mala Spiced Meatballs are juicy, tender, flavor-packed and tossed in the most irresistible sweet, sticky & spicy glaze.

10 minutes

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	711
Fat:	35 g
Carbohydrates:	41 g
Protein:	45 g
Cholesterol:	150 g
Sodium:	2445 mg
Fiber:	1 g
Sugars:	30 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 4

Ingredients

1.5 lb Ground Beef, preferable 80/20
6 Green Onion (Scallion), green and white parts separated, thinly sliced
3 cloves Garlic, finely chopped
1 tsp Ginger Root, finely chopped
1 Tbsp Fly by Jing Mala Spice Mix
.5 cup Almond Flour
1 Egg, large
1 Tbsp Avocado Oil
1 cup Coconut Aminos
2 Tbsp Fly By Jing Sichuan Chili Crisp, tabelspoons
1 Tbsp Rice Vinegar
1 Tbsp Honey
1 tsp Toasted Sesame Oil
.75 lb Snow Peas
2 tsp Sesame Seeds, for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a bowl, combine the beef, white parts of the green onion, garlic, ginger, Mala Spice Mix, almond flour and egg. Using your hands, mix until combined. Form into equal-sized, small meatballs, roughly the size of golf balls, and transfer to a tray.
Preheat a large skillet or sauté pan over medium heat. Add the avocado oil and heat until shimmering. Add the meatballs and cook until browned, around 4 minutes. Flip and cook the other side until browned, around 4 more minutes. Transfer the meatballs to a bowl and discard all of the rendered fat.
Wipe the pan clean and return it to a medium heat. Add the coconut aminos, Fly By Jing Sichuan Chili Crisp, rice vinegar, honey and sesame oil. Cook, stirring, until the sauce has reduced by ¼ in volume, around 3 minutes. Return the meatballs to the pan along with the snow peas. Toss everything to coat and cook until the snow peas are slightly softened but still crisp, around 3 minutes.
Transfer to a serving platter, garnish with sesame seeds and reserved green parts of the green onions. Serve with steamed rice, if desired.