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

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.