0.0 – 0 reviews • Meatballs
| Level: |
Easy |
| Yield: |
36 servings |
| Level: |
Easy |
| Yield: |
36 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 36 servings |
| Calories |
65 |
| Total Fat |
5 g |
| Saturated Fat |
1 g |
| Carbohydrates |
2 g |
| Dietary Fiber |
0 g |
| Sugar |
1 g |
| Protein |
3 g |
| Cholesterol |
12 mg |
| Sodium |
82 mg |
| Serving Size |
1 of 36 servings |
| Calories |
65 |
| Total Fat |
5 g |
| Saturated Fat |
1 g |
| Carbohydrates |
2 g |
| Dietary Fiber |
0 g |
| Sugar |
1 g |
| Protein |
3 g |
| Cholesterol |
12 mg |
| Sodium |
82 mg |
