Currant Glazed Turkey Meatballs

• 14 cup currant jelly
• 12 cup tomato sauce
• 1 teaspoon garlic, minced
• 14 teaspoon cinnamon
• 14 teaspoon salt
• 1 dash clove
• 1 dash allspice
• 3 tablespoons vinegar, apple cider
• 1 14 lbs ground turkey
• 1 cup sauerkraut, drained and chopped

1. Heat oven to 375F.
2. Place the currant jelly in a non-stick skillet.
3. Mix together the next seven (7) ingredients and add 1/2 of it to the jelly (about 1/4 cup).
4. Mix the remaining spiced tomato sauce with the ground turkey and sauerkraut.
5. If time permits, let this mixture rest in the refridgerator, covered for an hour.
6. Shape the meatballs to 1" in diameter (you should get about 50).
7. Place on a jellyroll pan sprayed with pan-release and bake for 15 minutes.
8. If your meatballs are larger than one inch in diameter they will, of course, need to bake longer.
9. Heat the jelly and spiced tomato sauce over low heat--to melt and combine.
10. When meatballs have baked, place them in the sauce and bring up to a simmer, cooking until heated through and glazed.

currant jelly, tomato sauce, garlic, cinnamon, salt, clove, allspice, vinegar, ground turkey, sauerkraut

Taken from www.food.com/recipe/currant-glazed-turkey-meatballs-408386 (may not work)