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Glazed Sesame Meatballs Recipe
|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|
Serving size: Complete recipe
Calories 1860 Calories from Fat 965
% Daily Value*
Total Fat 109 g167.2%
Saturated Fat 32.8 g164.1%
Trans Fat 0 g
Cholesterol 295.7 mg
Sodium 1646.5 mg68.6%
Total Carbohydrates 102 g34%
Dietary Fiber 10.8 g43.3%
Sugars 40.7 g
Protein 99 g198.3%
Vitamin A 0.7% Vitamin C 90.6%
Calcium 37% Iron 33.7%
*Based on a 2000 Calorie diet
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.