1Preheat oven to 350.
Line a rimmed baking sheet with foil and mist with cooki g spray.
2Place stuffing mix in large resealable plastic bag, squeeze out air, seal, and gently pound with a rolling pin to make coarse crumbs.
Place crumbs in a large bowl, add milk.
Stir and let soak 10 minutes
3Warm oil in small saucepan over medium-low heat.
Add shallot and garlic.
Season with salt and pepper.
Cook, stirring occasionally, until softened (about 5 minutes)
Remove from heat to cool slightly.
4Add turkey, egg, 1-1/2 tsp salt, and half of shallot-garlic mixture (reserve the rest in the same saucepan) to the stuffing mixture.
Combine and form about 40 1" balls.
Place on baking sheet.
5Bake until cooked through, flipping once, after about 10 minutes.
Remove meatballs to serving platter.
6Whisk last jam, chili sauce, sriracha, soy sauce, and vinegar in reserved saucepan of shallot-garlic mixture.
Bring to a simmer over medium heat, stirring once or twice, until slightly thickened -- about 5 minutes.
7Pour sauce over meatballs. Serve with toothpicks.