Crockpot turkey meatballs

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

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