Recipe courtesy of Martin Yan

Four Happiness Meatballs

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  • Level: Easy
  • Yield: 36 servings
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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


  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.