Four Happiness Meatballs

Course : Chinese
Serves: 36
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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

Preparation / Directions:

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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