Korean Meatballs With Vinegar Dipping Sauce

Cluich's Note:

These are good warm or cold. I served them for a dinner party, and one guy alone ate maybe two thirds of them (damn hog! lol).

• Total Time: 55 mins
• Prep Time: 45 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

For meatballs

• 2 cups ground beef
• 3 tablespoons soy sauce
• 2 scallions , finely chopped
• 3 garlic cloves , minced
• 1 tablespoon sesame seed , toasted and crushed
• ½ tablespoon sesame oil
• fresh ground black pepper , to taste
• all-purpose flour , for coating
• 2 eggs , beaten
• vegetable oil (for frying)

For sauce

• 1 tablespoon soy sauce
• 2 tablespoons rice vinegar
• ½ in. ginger , grated
• 2 teaspoons sesame seeds , toasted and crushed
• ½ teaspoon chili powder (ideally, the red Korean variety)
• 1 pinch sugar

Directions:

1. Mix together ingredients for the dipping sauce.
2. For the meatballs, mix the ground beef, soy sauce, scallions, sesame seeds, sesame oil, and pepper. Let sit for about a half hour.
3. Form the meat mixture into balls about 1-1/2 inches in diameter. Toss in flour and dip in egg, letting any extra egg drip off.
4. Heat oil in a non-stick skillet, and fry the meatballs until browned and crisp all around (and cooked through -- let's not get anyone sick!).
5. Serve warm or old with the vinegar dipping sauce.