Four Happiness Meatballs

36 servings
  • 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
  • Glaze:
  • 3 tablespoons lemon juice
  • 2 tablespoons packed brown sugar
  • 1 tablespoon cooking oil
  • 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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