1 1 1/4 pound package Butterball® Fresh Ground Turkey
1 cup sauerkraut, drained and chopped fine
1/4 cup original flavored barbecue sauce *
1/2 cup currant jelly
3 tablespoons original flavored barbecue sauce

  1. Heat oven to 375ºF. To make meatballs, combine turkey, sauerkraut and the 1/4 cup barbecue sauce in a medium bowl. Shape turkey mixture into small meatballs, about 1-inch diameter. Place in a 15-1/2 × 10-1/2 × 1-inch jelly-roll pan sprayed with cooking spray. Bake 12 to 15 minutes or until no longer pink in the center.

  2. Meanwhile, heat jelly and the 3 tablespoons barbecue sauce in large skillet over medium-low heat until jelly melts. Add meatballs, turning to coat with glaze. Continue heating until meatballs are hot and glazed.

Makes 40 to 50 small meatballs.

Notes: Meatballs may be made a day ahead of time, refrigerated and then glazed prior to serving.

*A barbecue sauce with a sweeter flavor works best.