CONTEST MAIN DISH: Turkey Meatball Cranberry & Apricot Sauce

TURKEY MEATBALLS WITH DRIED CRANBERRY AND APRICOT SAUCE
Adapted by BumbleBeeBoogie

MEATBALLS:
1 pound ground turkey
1/2 cup dry bread crumbs
1/3 cup onion, finely chopped
1/4 cup milk
1 large egg
3 tablespoons snipped flat Italian parsley
1 teaspoon poultry seasoning
1 teaspoon Worcestershire sauce
Freshly ground black pepper, to taste

SAUCE: 1 cup ketchup
1 12-ounce jar apricot preserves
1/2 cup dried cranberries

Mix together the meatball ingredients; shape into 1-inch balls. Brown the meatballs in a large non-stick skillet over medium heat until browned. Remove the meatballs from the skillet, reserve; drain off the remaining fat.

Heat the ketchup and apricot preserves in the same skillet, stirring until blended. Add the dried cranberries and blend. Add the cooked meatballs to the sauce and simmer uncovered for 30 minutes, stirring occasionally. Served garnished with snipped flat Italian parsley.