10 ounces apple jelly
2 tbsp tapioca (for thick sauce if desired)
1 tbsp vinegar
1 egg, beaten
¼ cup seasoned bread crumbs, fine
2 tbsp milk
¼ tsp garlic powder
¼ tsp salt
¼ tsp onion powder
1 pound ground turkey non-stick vegetable spray
In 3 ½ or 4 quart crockery cooker: stir together barbecue sauce, jelly, tapioca (if used), and vinegar. Cover; cook on high-heat setting while preparing meatballs. For meatballs, in large bowl combine egg, bread crumbs, milk, garlic powder, salt, and onion powder. Add ground turkey and mix well. Shape into ½ to ¾-inch meatballs. Spray a 12-inch non-stick skillet; add meatballs and brown on all sides over medium heat. Drain meatballs. Add meatballs to crock pot; stir gently.
Cover; cook on high heat setting for 1 ½ to 2 hours.
Makes 30 meatballs.
Note: for 5 or 6-quart crock pot, double all ingredients. Prepare as above. Makes 60 meatballs.