Oriental Meatballs

These meatballs really started out as Vietnamese pork meatballs - that is why you will find green onions and fish sauce in them.  All Vietnamese dishes have fish sauce except their ice cream. However I had decided to use ground beef instead of pork. I performed a tightly controlled taste test in which I fast fried a loosely formed mini patty in a pan and left it to cook for as long as it took to throw in a load of laundry.  Results showed that the Vietnamese seasonings were great for the milder flavor of pork but not nearly rich enough for beef. So I added some Chinese seasoning instead. Rather a lot I suppose. After another tightly controlled but hastily performed taste test during which I sauntered off to my office to check my email - I then assessed the results. Here it is with the final inexact quantities. The amounts are approximate, and I am sure I used a bit more of almost everything here (accept the crackers) rather than a bit less. The sesame seeds give a lovely little texture and taste bonus but these are wonderful without them to...

Oriental Meatballs

2.5 lbs regular gr. beef
about 15-20 french onion biscuits (Christie)
2 tbsp fish sauce
3 - 4 tbsp soy sauce
2 - 3 tsp sesame oil
lots grated garlic (2 -3 tsp or so)
lots grated fresh ginger (2 - 3 tsp or so)
1/2 - 3/4 c. onion, minced
1/3 - 1/2 c. green onion, minced
salt (1 - 2 tsp) to taste
pepper (1/2 tsp) to taste
1/3 - 1/2 c. sesame seeds if you would like

In large bowl crush onion biscuits roughly. Add enough water just to moisten the crackers. Let sit few minutes to absorb water then smack them in to a paste. Add fish sauce, soy sauce, sesame oil, garlic & ginger, salt & pepper. Add onion and green onion. Mix. Form a little tiny patty and pan fry to test.
Adjust seasonings. Roll into balls. Roll in sesame seeds. Bake 400 farenheit about 30 - 40 mins. Turning every 7 - 10 mins or so.
Serve by themselves or with a dipping sauce.