Cocktail Turkey Meatballs

Meatballs:
1 pound lean ground turkey
1 large egg, lightly beaten
½ cup minced onion
¼ cup dry bread crumbs
2 Tablespoons grated Parmesan cheese
2 Tablespoons milk
2 teaspoons Creole mustard
1½ teaspoons minced garlic
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon Essence
½ teaspoon salt
¼ teaspoon freshly ground pepper
½ teaspoon Worcestershire sauce
¼ teaspoon Tabasco sauce
2 teaspoons vegetable oil
2 teaspoons unsalted butter

Sauce:
1 cup ketchup
½ cup finely minced onions
1 teaspoon minced garlic
¼ cup packed light brown sugar
¼ cup red wine vinegar
1 Tablespoon Worcestershire sauce
¼ teaspoon freshly ground pepper
1 teaspoon salt

Preheat oven to 350° F.

In a large bowl, combine all of the ingredients for the meatballs, except the oil and butter. Mix well with hands. Form into 1-inch meatballs. In a large skillet, heat the oil and butter over medium high heat. Add the meatballs, and cook, turning until brown on all sides. Transfer to a 2½ quart baking dish.

Make the sauce by combining all of the ingredients in a medium bowl, whisking to dissolve the sugar and combine. Adjust the seasoning to taste. Pour the sauce over the meatballs, and bake until the meat is cooked through and the sauce is bubbly, about 20 minutes. Remove from the oven and serve. Yield: About 36 meatballs.

Note: Can be prepared in advance and refrigerated.