Heat oven to 375°F. In large bowl, combine milk and egg; beat well. Stir in stuffing mix, celery and mustard; blend well. Add turkey; mix well. Shape into 4 (1-inch) balls. Place in ungreased 15x10x1-inch baking pan.
Bake at 375°F. for 20 to 25 minutes or until meatballs are browned and no longer pink in center.
Meanwhile, in large saucepan combine all sauce ingredients; mix well. Bring to a boil over medium heat. Reduce heat to low; simmer 5 minutes, stirring occasionally.
Add meatballs to sauce; stir gently to coat. Cook over medium heat for 5 to 10 minutes or until thoroughly heated, stirring occasionally. Serve in chafing dish or slow cooker.