Asian Barbecued Meatballs

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


  • 1 cup ketchup
  • 2 tablespoons hoisin sauce
  • 1 teaspoon rice vinegar
  • 1/4 cup Smucker's® Concord Grape Jelly
  • 1 teaspoon soy sauce
  • 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 all-purpose flour
  • 2 cups All-Vegetable Shortening


  • 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.