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Turkey Meatballs
| Ingredients | |||
| 10 | oz | jelly, apple | |
| 1 | tablespoon | vinegar | |
| 1 | each | egg, beaten | |
| 1/4 | cup | bread, crumbs, fine, seasoned | |
| 2 | tablespoon | milk | |
| 1/4 | teaspoon | garlic salt | |
| 1 | pound | turkey, raw, ground | |
| 1 | non-stick vegetable spray | ||
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 1/2-3/4 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. Makes 30 meatballs. NOTE: For 5 or 6-quart crockpot: Double all ingredients. Prepare as above. Makes 60 meatballs. | |||
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