Ingredients
| 10 | fl. oz. apple jelly | | 1 tbsp. | vinegar | | 1 | egg, beaten | | 1/4 cup | seasoned fine bread crumbs | | 2 tbsp. | milk | | 1/4 tsp. | garlic salt | | 1 lb. | raw ground turkey | | Non-stick vegetable spray |
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Instructions
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 medium heat. Drain meatballs.
Add meatballs to crockery cooker; stir gently. Cover; cook on high heat setting for 1-1/2 to 2 hours.
Author's Comments
For 5 or 6-quart crockpot, double all ingredients. Prepare as above.
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