Ingredients
2 eggs, lightly beaten2 tablespoons Worcestershire sauce2 tablespoons plus 1 cup chili sauce, divided1 cup soft whole wheat bread crumbs2 tablespoons dried minced onion1 teaspoon dried oregano3/4 teaspoon garlic powder1/2 teaspoon salt1/2 teaspoon pepper1 pound lean ground turkey1 pound Italian turkey sausage links, casings removed1/2 cup reduced-sugar apricot preserves
Preparation
In a large bowl, combine the eggs, Worcestershire sauce and 2 tablespoons chili sauce. Stir in the bread crumbs, onion, oregano, garlic powder, salt and pepper. Crumble turkey and sausage over mixture and mix well. Shape into 1-in. balls.
Place on a rack coated with cooking spray in a shallow baking pan. Bake at 375° for 15-20 minutes or until meat is no longer pink.
In a large bowl, combine apricot preserves and remaining chili sauce. Add meatballs and toss gently. Place in a 15x10x1-in. baking pan coated with cooking spray. Bake 5-10 minutes longer or until glazed, stirring every 3 minutes.
