Judy Garnett
10 oz Apple jelly
1 tb Vinegar
1 Egg; beaten
1/4 c Seasoned bread crumbs; fine
2 tb Milk
1/4 ts Garlic salt
1 lb Ground turkey; raw
Non-stick veg. spray
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.
