Title: Crockpot Turkey Meatballs
Categories: Poultry, Crockpot
Yield: 30 Servings

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. Source: BH&G New
Crockery Cooker Cook Book

Posted to TNT - Prodigy's Recipe Exchange Newsletter by
CPYA82A@prodigy.com ( CELENA B FEILTEAU) on Aug 29, 1997