1 1/2 lb. ground turkey (93% lean)
1 c. fresh rye bread crumbs
1 c. evaporated skim milk
3/4 tsp. ground allspice
3/4 tsp. onion powder
1/4 tsp. salt
1/4 tsp. coarse ground black pepper
1 can (10 3/4 oz.) condensed beef broth, undiluted
3 tbsp. all-purpose flour

Heat oven to 400 degrees. Line a large shallow pan with foil. lightly coat with oil or vegetable cooking spray. Put turkey, bread crumbs, 1/2 cup evaporated milk, the allspice, onion powder, salt and pepper in large bowl. Mix with your fingers just until blended.

Roll rounded teaspoonfuls into meatballs about 1 inch in diameter. Arrange on prepared pan and bake 15 to 18 minutes until lightly browned. Meanwhile whisk about 1/2 cup broth and the flour in a medium-sized saucepan until smooth.

Whisk in remaining broth and 1/2 cup evaporated milk until blended. Cook over medium heat, stirring often, until sauce thickens and boils. Boil 1 minute. Remove from heat and cool, uncovered.

Add meatballs and stir gently to coat. Cover and refrigerate until ready to sue. Up to 3 days. To serve heat in saucepan or chafing dish. Serve hot with toothpicks. Makes about 80.