Yield: 30 Servings
| Measure | Ingredient |
|---|---|
| 10 ounces | Apple jelly |
| 1 tablespoon | Vinegar |
| 1 \N | Egg; beaten |
| ¼ cup | Seasoned bread crumbs; fine |
| 2 tablespoons | Milk |
| ¼ teaspoon | Garlic salt |
| 1 pounds | Ground turkey; raw |
| \N \N | Non-stick veg. spray |
In 3½ or 4 quart crockery cooker: stir together barbeque sauce, jelly, tapioca and vinegar. Cover; cook on high-heat setting while preparing meatballs. For meatballs, in large bowl combine egg, bread crumbs, milk and garlic salt. Add ground turkey and mix well. Shape into ½ to ¾-inch meatballs. Spray a 12-inch non-stick skillet; add meatballs and brown on all sides over med. heat. Drain meatballs. Add meatballs to crockery cooker; stir gently. Cover; cook on high heat setting for 1 ½ to 2 hours.
Makes 30 meatballs. NOTE: for 5 or 6-quart crockpot: Double all ingredients. Prepare as above. Makes 60 meatballs. Source: BH&G New Crockery Cooker Cook Book
Posted to TNT - Prodigy's Recipe Exchange Newsletter by CPYA82A@... ( CELENA B FEILTEAU) on Aug 29, 1997