Barbecued Meatballs, Korean Style

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.

• Ready In: 1 hr 40 mins
• Yields: 20 appetizers

Ingredients

• 1  lb lean ground beef
• 1⁄3 cup  minced green onion
• 1⁄2 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.