Asian Barbecued Meatballs

• 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 Pillsbury BEST All Purpose Flour
• 2 cups Crisco All-Vegetable Shortening

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 365u0b0F. 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.

ketchup, hoisin sauce, rice vinegar, grape jelly, soy sauce, ground turkey, fresh ginger, garlic, red pepper, salt, egg, cornstarch, flour

Taken from www.yummly.com/recipe/Asian-Barbecued-Meatballs-2663695 (may not work)