Glazed Sesame Meatballs
|Lean ground pork||1 Pound|
|Chopped jicama||1⁄3 Cup (5.33 tbs) (Finely Chopped)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Hoisin sauce||2 Tablespoon|
|Shao hsing wine/Dry sherry||2 Tablespoon|
|Minced fresh ginger||1 Tablespoon|
|Soy sauce||1 Tablespoon|
|Grated lemon peel||1 Tablespoon|
|Sesame oil||2 Teaspoon|
|For glazing mixture|
|Lemon juice||3 Tablespoon|
|Packed brown sugar||2 Tablespoon|
|Vegetable oil||1 Tablespoon|
|Toasted sesame seeds||2 Tablespoon|
Combine meatball ingredients in a medium bowl.
Shape into meatballs about 1 inch in diameter.
Combine glazing mixture ingredients in a small bowl and set aside.
Place a pan with a nonstick finish over medium-high heat until hot.
Add vegetable oil, swirling to coat surface.
Add meatballs and cook for 6 minutes, turning occasionally, until browned on all sides and meat is no longer pink in center.
Drain oil from pan.
Pour glazing mixture over meatballs and cook over high heat for 2 minutes or until meatballs are nicely glazed.
Transfer to a serving platter and sprinkle with sesame seeds.