Tianjin-style Spiced Meatballs with Fragrant Rice

Ingredients

In this adaptation of the Turkish dish Naz khatun to Tianjin cuisine, we incorporate the unique flavors and spices of Tianjin. The original dish is transformed into Tianjin-style Spiced Meatballs with Fragrant Rice by using Tianjin-specific spices such as Sichuan peppercorns, star anise, and dried shrimp. The fragrant rice is also a characteristic element of Tianjin cuisine, adding a distinct flavor profile to the dish. We alse have the original recipe for Naz khatun, so you can check it out.

• For the spiced meatballs: For the spiced meatballs:
• 500g (1.1 lb) ground meat (beef or pork) 500g (1.1 lb) ground meat (beef or pork)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 2 star anise, crushed 2 star anise, crushed
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the fragrant rice: For the fragrant rice:
• 2 cups (400g) jasmine rice 2 cups (400g) jasmine rice
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 1/4 cup dried shrimp 1/4 cup dried shrimp
• 1/4 cup dried mushrooms, soaked and sliced 1/4 cup dried mushrooms, soaked and sliced
• 2 scallions, chopped 2 scallions, chopped
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon salt 1 teaspoon salt

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, combine the ground meat, chopped onion, minced garlic, crushed Sichuan peppercorns, crushed star anise, ground cinnamon, salt, and black pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the meat mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat the vegetable oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
4. 4.
   In the same skillet, add the vegetable oil and dried shrimp. Cook for 2-3 minutes until the shrimp becomes fragrant.
5. 5.
   Add the soaked and sliced dried mushrooms to the skillet and cook for another 2 minutes.
6. 6.
   Add the jasmine rice to the skillet and stir to coat the rice with the oil and spices.
7. 7.
   Pour in the chicken or vegetable broth and add the chopped scallions. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
8. 8.
   Return the cooked meatballs to the skillet with the fragrant rice and gently mix them together.
9. 9.
   Serve the Tianjin-style Spiced Meatballs with Fragrant Rice hot and garnish with additional chopped scallions, if desired.

Treat your ingredients with care...

• Dried shrimp — Soak the dried shrimp in warm water for about 15 minutes before using to rehydrate them and remove any excess saltiness.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes to the meatball mixture.
• You can substitute the ground meat with a combination of beef and pork for a more flavorful meatball.
• If you prefer a vegetarian version, you can replace the meatballs with tofu cubes or vegetarian meat substitutes.
• Serve the dish with a side of Tianjin-style pickled vegetables for added tanginess.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Tianjin-style Spiced Meatballs with Fragrant Rice as a main course, accompanied by a fresh salad or steamed vegetables. Garnish with additional chopped scallions for a pop of color and freshness.

Presentation advice

Arrange the meatballs on top of the fragrant rice in a circular pattern, with a sprinkle of chopped scallions on top. Serve in individual bowls or on a large platter for sharing.