2 lbs ground turkey
2 eggs
1 c onion, finely diced
1 c dry bread crumbs
1/2 c milk
1 tsp salt
1 tsp worcestershire sauce
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp rubbed sage
1/2 tsp parsley
1 can jellied cranberry sauce
12 oz bottle chili sauce
Combine all ingredients but the cranberry and chili sauce. Mix well and shape into 48 meatballs (about 1-1/2 inches each). The meatballs can be frozen at this point. Place on foil lined baking sheets and bake at 400 for 20 to 25 minutes. While the meatballs are baking, combine the cranberry sauce with the chili sauce and heat, whisking till smooth. The meatballs and sauce can go in the crock pot at this point to keep warm. Serve the sauce over the meatballs with buttered egg noodles, mashed potatoes, or leftover Thanksgiving stuffing. Yum!
Grape or plum jelly can be used in place of jellied cranberry sauce if desired.
