Asian Barbecued Meatballs

Ingredients:

SAUCE
•	1 cup Dickinson's® Tomato Ketchup
•	2 tablespoons hoisin sauce
•	1 teaspoon rice vinegar
•	1/4 cup Smucker's® Concord Grape Jelly
•	1 teaspoon soy sauce
•
MEATBALLS
•	1 pound ground turkey
•	2 teaspoons fresh ginger, minced
•	2 cloves garlic, minced
•	1/4 teaspoon crushed red pepper
•	1/2 teaspoon salt
•	1 egg white
•	1/2 cup cornstarch
•	1/2 cup Pillsbury BEST® All Purpose Flour
•	2 cups Crisco® All-Vegetable Shortening

Directions:

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.
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.
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.