Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   sesame seeds
   1      pound         ground beef
   6      ounces        Chinese sausage -- (lop cheong),
                        -- coarsely chopped
     1/3  cup           finely chopped jicama
     1/4  cup           cornstarch
   2      tablespoons   hoisin sauce
   2      tablespoons   Chinese rice wine or dry sherry
   1      tablespoon    minced ginger
   1      tablespoon    soy sauce
   1      tablespoon    shredded tangerine peel
   2      teaspoons     sesame oil
                        ***GLAZE***
   3      tablespoons   lemon juice
   2      tablespoons   packed brown sugar
   1      tablespoon    cooking oil

Preparation:

Place sesame seeds in a small frying pan over medium heat; cook, shaking pan frequently, until lightly browned, 3 to 4 minutes. Immediately remove from pan to cool. Combine meatball ingredients in a medium bowl; mix well. Shape mixture into 1-inch diameter balls. Combine glaze ingredients in a small bowl. Place a wide nonstick frying pan over medium-high heat until hot. Add oil, swirling to coat sides. Add meatballs and cook, turning occasionally, until browned on all sides and meat is no longer pink in center, 6 to 8 minutes (cut to test). Drain oil from pan. Pour glazing mixture over meatballs; cook over high heat until meatballs are nicely glazed, about 2 minutes. Transfer to a serving platter and sprinkle with sesame seeds.