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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
Mala Spiced Meatballs plated
  • 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


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.

Mala Spiced Meatballs in a pan