Margaret's Marvelous Meatballs (modified)

I have had a recipe for meatballs (given to me by my Mother-in-law) stuck to my fridge for...well I don't know how long.  Quite awhile.  I know when she first gave it to me and I'm not telling, I'm embarrassed that I've had it that long and never tried to make it!  But this past week, I had an abundance of ground turkey sitting in my freezer thanks to an awesome sale at Stater Bros, and as I was trying to figure out what to make for dinner, the recipe suddenly jumped out at me!  So that's what we had for dinner.

Here's the original recipe:
2 lbs lean hamburger
1 C corn flakes
2 T soy sauce
2 eggs
1/2 t garlic salt
2 T chopped onion
Sauce:
1 can jellied cranberry sauce
1 12 oz bottle Del Monte Chili Sauce
2 T brown sugar
1 T lemon juice
Crush corn flakes and add all ingredients; mix well.  Roll into little balls (if they are too big the sauce won't cook in).
Melt ingredients for sauce together to mix well.  Pour over meatballs and cook 30-45 minutes at 350*.  Meatballs are best when reheated.  Serve over noodles or rice if desired.

Here's my modifications:
2 lbs ground turkey
1 C old-fashioned oats
2 T Worcestershire sauce
2 eggs
1 T Trader Joe's 21 Seasoning Salute (not 100% sure on the amount I used)
2 onion slices, chopped

Sauce:
1 can jellied cranberry sauce
1 12 oz bottle Stater Bros Chili Sauce
2 T brown sugar
lemon juice from 1 lemon

Directions:
Mix meat, oats, W. sauce, eggs, seasoning, & chopped onions; mix well.  Roll into little balls (if they are too big the sauce won't cook in).

Melt ingredients for sauce together to mix well.  Pour over meatballs and cook 30-45 minutes at 350*.  Meatballs are best when reheated.  Serve over noodles or rice if desired.

My notes:
These came out so delicious!  I loved them!  I wish I had made them a long time ago, I don't know what took me so long!  :-)

It was a bit tedious to make the little balls, and I ended up running out of room in the pyrex dish I was using (a 7"x11" I think), so I got another one out and use that.  Well I filled that one up too and I still had a decent amount of meat mixture left.  I squished the meatballs together a little bit and that made some room but I was nervous about them sticking together while they were cooking.  So I got out my mini muffin tin and there was just enough meat mixture left to make 24 more meatballs!  I used a silverware teaspoon to spoon some sauce over each meatball in the muffin tins, then divided the rest between the two pyrex dishes and put it all in the oven.

30 minutes later I checked the meatballs and the ones in the pyrex dishes were perfectly done!  The ones in the mini muffin tin were slightly burnt unfortunately.  They still tasted good though.  But the ones cooked in the pyrex dishes were awesome!  I served them with some brown rice and a salad and we had a great dinner!

James loved them also, he often ate 4 or 5 meatballs in one sitting.  The recipe makes a good amount too, we had several delicious meals of leftovers.  I definitely will be making these again.