Turkey Meatballs

Course : Crockpot
Serves: 30
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10 ounces Apple jelly
1 tablespoon Vinegar
1 large Egg -- beaten
1/4 cup Seasoned bread crumbs -- fine
2 tablespoons Milk
1/4 teaspoon Garlic salt
1 pound Ground turkey -- raw
1 spray Non-stick veg. spray

Preparation / Directions:

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. 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. 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 1/2 to 2 hours. Makes 30 meatballs. NOTE: for 5 or 6-quart crockpot: Double all ingredients. Prepare as above. Makes 60 meatballs.

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