FILLING:

3/4 cup frozen, chopped Spinach

1 Tbsp. Soy Sauce

1 Tbsp. Sesame Oil

1/2 tsp. Sugar

MEATBALLS:

1 lb. lean ground Beef

1 Tbsp. minced Green Onion*

1 Tbsp. Dark Soy Sauce

1 tsp. Sugar

1 tsp. Salt

1/8 tsp. Black Pepper

1 tsp. Sesame Oil

1 Egg

1 Tbsp. cornstarch

1 Tbsp. Flour

Oil for frying

FILLING:

1. Thaw and drain the Spinach; squeeze out as much liquid as possible.
2. Mix the Spinach together with the Soy Sauce, Sugar and Sesame Oil; set aside.

MEATBALLS:

1. Mix the Meat together with the minced Onion* (white portion only), Soy Sauce, Sugar, Salt, Pepper and Sesame Oil; blend well.
2. Beat the Egg and thoroughly mix into the Meat Mixture.
3. Add the Cornstarch and Flour and mix very well.
4. Place the Meat Mixture on a tray.
5. Divide the Meat into 16 equal portions by cutting it into fourths and then dividing each fourth into fourths again.
6. Divide the Spinach into 16 equal portions also in the same way.

FILLING, ROLLING AND COOKING THE MEATBALLS:

1. Half fill a small bowl, with cool water and keep it at your work area.
2. Flatten each portion of meat into a thin round, slightly larger than a half dollar.
3. Place a Meat round in the palm of your hand and place a Spinach portion in the middle; bring the sides of the Meat up around the Spinach.
4. When you can no longer see the Spinach lightly roll the Meat into a ball.
5. Repeat with each remaining Meat Round.
6. Heat the Oil until very hot; fry the Meatballs a few at a time.
7. Use a bamboo strainer to keep the Meatballs moving while they are cooking; drain on paper towels.

Yield:  16 Meatballs = 8 Appetizer Portions or 4 Main Dish Portions