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Preparation

1. Combine the ground turkey, egg, bread crumbs, finely chopped onion, garlic powder and pepper until well blended.
2. Shape turkey mixture into 3/4-inch meatballs to make approximately 48 balls.
3. In a large skillet, heat the oil and cook meatballs over medium heat. Turn several times to brown evenly. Continue cooking until meatballs are cooked all the way through.
4. Combine the jelly and chili sauce in a microwave safe bowl and heat in the microwave for 1 to 2 minutes, until jelly is liquefied. Stir well and pour over the meatballs in a chafing dish or slow cooker set on low heat.