Barbecued Meatballs, Korean Style

• 1 lb lean ground beef
• 13 cup minced green onion
• 12 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

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.

lean ground beef, green onion, garlic, rice wine, soy sauce, sesame oil, cornstarch, sesame seeds, sugar, peanut oil

Taken from www.food.com/recipe/barbecued-meatballs-korean-style-26421 (may not work)