Sichuan-style Spicy Meatballs

Ingredients

In this adaptation, we have transformed the traditional Moldovan pârjoale into a Sichuan-style dish by incorporating Sichuan peppercorns and chili peppers. These ingredients bring a distinctive numbing and spicy flavor profile that is characteristic of Sichuan cuisine. Additionally, the cooking technique has been modified to pan-frying instead of baking, which adds a crispy exterior to the meatballs. We alse have the original recipe for Pârjoale, so you can check it out.

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons Sichuan peppercorns, crushed 2 tablespoons Sichuan peppercorns, crushed
• 2 tablespoons chili flakes 2 tablespoons chili flakes
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine (or dry sherry) 1 tablespoon Shaoxing wine (or dry sherry)
• 2 green onions, finely chopped 2 green onions, finely chopped
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• 1 egg, beaten 1 egg, beaten
• Vegetable oil, for frying Vegetable oil, for frying
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 6g, 1g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, minced garlic, grated ginger, crushed Sichuan peppercorns, chili flakes, soy sauce, Shaoxing wine, chopped green onions, breadcrumbs, beaten egg, and a pinch of salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch in diameter.
3. 3.
   Heat vegetable oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 4-5 minutes, turning occasionally, until the meatballs are browned and cooked through.
4. 4.
   Remove the meatballs from the skillet and drain on a paper towel to remove any excess oil.
5. 5.
   Serve the Sichuan-style spicy meatballs hot, garnished with additional chopped green onions if desired.

Treat your ingredients with care...

• Sichuan peppercorns — Toast the peppercorns in a dry skillet over medium heat for a few minutes until fragrant before crushing them. This will enhance their flavor.
• Chili flakes — Adjust the amount of chili flakes according to your spice tolerance. Add more for extra heat or reduce for a milder version.

Tips & Tricks

• For an extra kick of flavor, add a teaspoon of Sichuan chili bean paste to the meatball mixture.
• Serve the meatballs with a side of steamed rice or noodles to balance the spiciness.
• If you prefer a milder version, remove the seeds from the chili peppers before adding them to the meatball mixture.
• Make a double batch of the meatballs and freeze them for later use. They can be easily reheated in a skillet or oven.
• Experiment with different types of ground meat, such as chicken or beef, for a variation in flavor.

Serving advice

Serve the Sichuan-style spicy meatballs as a main course with steamed rice or noodles. Garnish with additional chopped green onions for a fresh and vibrant touch.

Presentation advice

Arrange the meatballs on a platter, drizzle some of the cooking sauce over them, and sprinkle with extra crushed Sichuan peppercorns and chili flakes for an eye-catching presentation. Serve with a side of steamed vegetables for added color and freshness.