Korean Barbecued Meatballs
1 lb. lean beef, ground
1/3 c minced green onions
1/4 c chopped onion
3 T soy sauce
2 T sesame seeds, toasted
1 sugar
1 T vegetable oil
Combine beef, onion, soy sauce, sesame seeds, Sugar and oil in a medium bowl. Shape meat mixture into 1″ balls. Transfer to a jelly roll pan; cover and refrigerate for an hour.
Soak 20 wooden skewers in water for 30 minutes. Prepare grill or preheat broiler. Thread 2 meatballs on each skewer, then grill over medium coals for 5 to 6 minutes per side or until meatballs are cooked through. Serve immediately. Serve with Tangy BBQ sauce:
Tangy BBQ Sauce
1 stick of butter
1/4 cup vinegar
1 cup tomato sauce
2 Tbsp. Worcestershire
1/2 Tbsp. salt
1 Tbsp. mustard
2 tsp. lemon juice
1 tsp. hickory liquid smoke
4 sugar
Melt butter, add vinegar and then other ingredients. Stir until well blended. Bring to a boil, lower heat, and let simmer a few minutes.
Approx. 20 appetizers
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