2 pounds coarse saltine crackers
1 pound lean ground beef
1/4 cup chopped onion
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dry mustard
1/8 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1 package dry onion soup mix
1 package dry Italian-style dry bread mix
1 pinch garlic powder
Crack crackers with a spoon, and pinch to seal. Place meat mixture in a large resealable plastic bag. Seal bag and shake vigorously to coat. Refrigerate at least 2 hours before serving.
Place cracker mixture in resealable plastic bag. Shake vigorously to coat. Cover tightly with plastic wrap. Refrigerate at least 1 hour.
Season crackers with black pepper and bake, uncovered, at 425 degrees for 5 minutes. Remove cracker mixture and place in a medium bowl. Roll out bread mixture, and brush with sesame oil. Pour over meatballs.
Remove plastic wrap from cracker mixture. Spread cracker mixture over meatballs. Sprinkle with garlic powder. Top cracker mixture with bread mixture. Seal and refrigerate for 1 hour.