Asian Barbecued Meatballs

Asian Barbecued Meatballs

Prep Time 15 min
Cook Time 10 Min
Servings 24
Difficulty N/A

Ingredients

  • SAUCE
  • 1 cup ketchup
  • 2 tbsps. hoisin sauce
  • 1 tsp. rice vinegar
  • 1/4 cup Smucker's® Concord Grape Jelly
  • 1 tsp. soy sauce
  • MEATBALLS
  • 1 lb. ground turkey
  • 2 tsps. fresh ginger, minced
  • 2 cloves garlic, minced
  • 1/4 tsp. crushed red pepper
  • 1/2 tsp. salt
  • 1 egg white
  • 1/2 cup cornstarch
  • 1/2 cup all-purpose flour
  • 2 cups Crisco® All-Vegetable Shortening

Directions

  • Step 1

    COMBINE sauce ingredients in small saucepan over medium-high heat. Heat to boiling; reduce heat to low and stir until sauce thickens. Remove from heat; cover to keep warm.

  • Step 2

    COMBINE ground turkey, ginger, garlic, red pepper, salt and egg white in medium bowl; mix well. Form into small (1-inch) balls and set on waxed paper. Mix cornstarch with flour in small bowl; roll each ball in the mixture. Return to waxed paper.

  • Step 3

    HEAT shortening in saute pan to 365°F. Fry meatballs in batches about 2 minutes, or until browned and cooked through. Drain meatballs on paper towels. Transfer meatballs to platter and serve with sauce.

Serving size
(1 meatball of 24)

  • Calories 110
  • Calories from Fat50g
  • Total Fat 6g
  • Saturated Fat 1g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 15mg
  • Sodium 105mg
  • Potassium 0mg
  • Total Carbohydrates 11g
  • Dietary Fiber 0g
  • Sugars 5g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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