Asian BBQ Meatballs(can also be served as an entree over rice)
Prep Time: 15 minutes
Cook Time: 20 minutes

1 LB ground turkey
2 tsp fresh ginger, minced(1tsp dry ginger)
2 tsp minced garlic
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 Olive oil(EVOO)

BBQ Sauce(can also be used on poultry, fish and pork)
1 Cup ketchup
2 TBSP hoisin sauce
1 tsp rice vinegar
1/4 Cup grape jelly
1 tsp soy sauce

Combine turkey, ginger, garlic, red pepper, salt and egg white in mixing bowl and mix well. Form into 1 inch meatballs and set aside. Combine corn starch and flour together and roll each meatball in the mixture and set aside until ready to cook.

Heat EVOO in large skillet over medium heat, cook meatballs for about 10 minutes until browned. Drain onto paper towels. Drain excess liquid from pan.

Combine sauce ingredients in same pan over medium high heat, stirring until well combined, about 3-4 minutes.

Place cooked meatballs in a single layer in skillet coating each meatball with sauce. Cover, simmer 10 minutes, stirring occasionally until sauce is bubbly and meatballs are cooked through. Sauce can also be heated separately and served on the side if desired. Wine Pairing: Pinot Grigio, Chenin Blanc, Merlot or Zinfandel. Beer Pairing: Lager or Pilsner.