Ingredients:
1 egg
1 tablespoon grated ginger root
2 tablespoons Chinese rice wine or dry sherry
2 tablespoons soy sauce
2 teaspoons sesame seed oil
1 tablespoon canola oil
4 green onions, chopped
2 lbs. Ground beef
¾ to 1 cup panko bread crumbs
1¼ cups ketchup
¾ cup dry red wine

Directions: Place the egg, ginger root, Chinese rice wine, soy sauce, sesame seed oil, canola oil, and green onions in food processor or blender. Process for 1 minute. In a large mixing bowl, combine ground meat with spice blend. Sprinkle in and combine bread crumbs ¼ cup at a time. Blend in enough bread crumbs so that the meat does not stick to the fingers. Once blended, gently pack seasoned meat into the bottom of the mixing bowl. Cover with cellophane and refrigerate. After 1 hour, remove meat from the refrigerator and roll into meatballs. Place meatballs on grilling racks or in plank roasting pan, and smoke until cooked through (meat should registered 160-165°). You may serve the meatballs with an optional dipping sauce made of 1¼ cups ketchup with ¾ cup dry red wine, heated.

Wood Recipe Recommendations: One part Hickory/Two parts Wild Cherry chunks or chips with Black Cherry, Wine, Plum or Run Smokin' Dust®