Preparation:
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: BHandG New Crockery Cooker Cook Book |
