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10 oz apple jelly
1 tablespoon vinegar
1 egg; beaten
1/4 cup seasoned bread crumbs; fine
2 tablespoon milk
1/4 teaspoon garlic salt
1 lb ground turkey; raw
1 non-stick veg. spray
1. In 3 1/2 or 4 quart crockery cooker: stir together barbeque sauce, jelly, tapioca and vinegar. Cover; cook on high-heat setting while preparing meatballs.
2. For meatballs, in large bowl combine egg, bread crumbs, milk and garlic salt. Add ground turkey and mix well. Shape into 1/2 to 3/4-inch meatballs.
3. Spray a 12-inch non-stick skillet; add meatballs and brown on all sides over medium heat. Drain meatballs.
4. Add meatballs to crockery cooker; stir gently. Cover; cook on high heat setting for 1 1/2 to 2 hours.
NOTE: for 5 or 6-quart crockpot: Double all
ingredients. Prepare as above. Makes 60 meatballs.
Source: BH&G New Crockery Cooker Cook Book
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