- 36
Ingredients
- GLAZE:
- 2 tablespoons sesame seeds
- 1 pound ground beef
- 6 ounces Chinese sausage (Lop Cheong) coarsely chopped
- 1/3 cup finely-chopped jicama
- 1/4 cup cornstarch
- 2 tablespoons hoisin sauce
- 2 tablespoons Chinese rice wine or dry sherry
- 1 tablespoon minced ginger
- 1 tablespoon soy sauce
- 1 tablespoon shredded tangerine peel
- 2 teaspoons sesame oil
- 3 tablespoons lemon juice
- 2 tablespoons brown sugar - (packed)
- 1 tablespoon cooking oil
Preparation
Step 1
Place sesame seeds in a small frying pan over medium heat; cook, shaking pan frequently, until lightly browned, 3 to 4 minutes. Immediately remove from pan to cool.
Combine meatball ingredients in a medium bowl; mix well. Shape mixture into 1-inch diameter balls. Combine glaze ingredients in a small bowl.
Place a wide nonstick frying pan over medium-high heat until hot. Add oil, swirling to coat sides. Add meatballs and cook, turning occasionally, until browned on all sides and meat is no longer pink in center, 6 to 8 minutes (cut to test).
Drain oil from pan. Pour glazing mixture over meatballs; cook over high heat until meatballs are nicely glazed, about 2 minutes. Transfer to a serving platter and sprinkle with sesame seeds.
This recipe yields about 36 meatballs.