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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 36 |
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Ingredients:
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 packed brown sugar |
1 tablespoon cooking oil |
Directions:
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.
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