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