Sichuan Pepper Meatballs
For the meatballs
2 teaspoons Sichuan pepper
1/2 star anise
1/2 teaspoon dry ground ginger
4 scallions, whites and greens, finely chopped
2 teaspoons salt
1 pound lean ground beef
1 pound lean ground pork
Sesame oil, for frying
For the dipping sauce
1 cup sour cream
2 tablespoons honey
Heat the oven to 400 degrees. Line a rimmed baking sheet with foil and coat with cooking spray.
In a dry skillet over medium heat, toast the Sichuan pepper, star anise and ginger for 1 minute, stirring constantly. Transfer to a spice grinder and grind until reduced to a fine powder. Transfer to a large bowl.
Add the egg to the seasoning blend, then whisk well. Mix in the scallions and salt, then add the beef and pork. Use your hands to mix well. Form the mixture into tablespoon-size meatballs.
In a large skillet over medium-high, heat about 1 tablespoon of sesame oil until nearly smoking. Working in batches and without crowding the pan, brown the meatballs on all sides, about 5 minutes.
Transfer the meatballs to the prepared baking sheet. Repeat with remaining meatballs, adding oil to the skillet as needed.
When all of the meatballs have been browned, place them in the oven and roast for 8 minutes.
Meanwhile, prepare the dipping sauce. In a small bowl, whisk together the sour cream, honey and salt.
When the meatballs are finished, serve them with toothpicks and ramekins of the dipping sauce. Makes 3 dozen meatballs
Per serving: 80 calories; 50 calories from fat (63 percent of total calories); 6 g fat (2 g saturated; 0 g trans fats); 25 mg cholesterol; 2 g carbohydrate; 5 g protein; 0 g fiber; 125 mg sodium.