Barbecued Meatballs, Korean Style

Sue Lau's Note:

These don't have a bbq sauce on them at all, but are cooked over coals. I like to have these around when having a cook-out and serving guests. They make a great appetizer, placed in lettuce cups and served with dipping sauces.

• Total Time: 1 hrs 40 mins
• Prep Time: 1 hrs 30 mins
• Cook Time: 10 mins

Ingredients:

Yield: 20 appetiz ...

• 1 lb lean ground beef
• 1⁄3; cup minced green onion
• ½ teaspoon minced garlic
• 1 tablespoon rice wine
• 3 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 2 tablespoons sesame seeds , toasted
• 1 tablespoon sugar
• 1 tablespoon peanut oil

Directions:

1. Mix together ground beef, green onions.
2. minced garlic, rice wine, soy sauce, sesame oil, corn starch, sesame seeds, and sugar together in a bowl.
3. Shape meat mixture into 1" balls.
4. Place on large pan and refrigerate for at least an hour to retain shape.
5. Soak approximate 20-25 wooden skewers in warm water for 20-30 minutes (this prevents the wood from burning).
6. Prepare grill or heat broiler (I prefer charcoal grill).
7. Thread 2-3 meatballs per skewer and grill over medium coals 5-6 minutes per side or until juices run clear.
8. Serve with sweet and sour sauce and hot table mustard, if desired.
9. To prepare a simple table dipping mustard, mix mustard powder with a small amount of water to make a pleasant consistency; allow to ripen 5-10 minutes.