Instructions: In a bowl, combine the ground beef with the garlic, ginger, pepper, rice wine, soy sauce, egg, and the cornstarch. Pound the mixture into the sides of the bowl several times. This technique helps to expel air, resulting in a sticky homogenous mixture. Divide the beef mixture to make about 18 meatballs.

In a wok, heat the oil to about 350 degrees. Add about 6 meatballs at a time and deep-fry until golden brown. Remove and drain.

Mix the sauce ingredients together and set aside.

Drain off the oil from the wok, wipe out with a paper towel and pour the sauce mixture into the wok. Stir over low heat for a few seconds, then add the meatballs and sesame seeds to the sauce. Stir well for 1 minute for the sauce to coat the meatballs. Transfer the meatballs to a serving plate and serve.

This recipe yields 6 servings.

Comments: Sesame seeds, known as hu ma ("foreign hemp") originated in the Mediterranean and in ancient Persia (Iran) and were introduced into China probably pre-Tang dynasty (AD 618). Reports of Iranian street vendors in China selling steamed sesame seed bread date from Tang times.

The highly prized seeds, available in both black and white varieties, with black seeds being more often used as a garnish, are also valuable for the aromatic oil produced from them.

These meatballs would be regarded more as a snack food than a main meat dish, principally because of the decorative appeal of the sesame seeds.

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