MALA SPICED MEATBALLS

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Mala Spiced Meatballs with Sichuan Chili Crisp Glaze… juicy, tender, flavor-packed meatballs tossed in the most irresistible sweet, sticky & spicy glaze. Served with lots of crunchy snow peas over a bed of steamed rice. Recipe crafted by Primal Gourmet (@primal_gourmet).

Cook time: 30 min Prep time: 15 min

Ingredients

1.5 pounds ground beef, preferably 80/20
6 green onions, thinly sliced, green and white parts separated
3 cloves garlic, finely chopped
1 teaspoon finely chopped fresh ginger
1 tablespoon Mala Spice Mix
½ cup almond flour
1 large egg
1 tablespoon avocado oil
1 cup coconut aminos
2 tablespoons Sichuan Chili Crisp
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon toasted sesame oil
¾ pound snow peas
2 teaspoons sesame seeds, for garnish

Instructions

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.

Mala Spice Mix

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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.