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 Crock Pot Turkey Meatballs

  1 1/2 cups barbecue sauce (your favorite)
  10 ounces apple jelly
  2 tablespoons tapioca (for thick sauce if desired)
  1 tablespoon vinegar
  1 egg, beaten
  1/4 cup seasoned bread crumbs, fine
  2 tablespoons milk
  1/4 teaspoon garlic powder
  1/4 teaspoon salt
  1/4 teaspoon onion powder
  1 pound ground turkey
  non-stick vegetable spray

In 3 1/2 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 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 crock pot; stir gently.

Cover; cook on high heat setting for 1 1/2 to 2 hours.

Makes 30 meatballs.

Note: for 5 or 6-quart crock pot, double all ingredients. Prepare as above. Makes 60 meatballs.

- contributed by Karen M.

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