BARBECUED COCKTAIL MEATBALLS

2 lbs. lean ground beef
1 1/3 cup ketchup, divided
3 tbsp seasoned dry bread crumbs
1 egg, slightly beaten
2 tbsp dried onion flakes
3/4 tsp garlic salt
1/2 tsp black pepper
1 cup packed brown sugar
1 can (6 oz) tomato paste
1/4 cup reduced-sodium soy sauce
1/4 cup cider vinegar
1 1/2 tsp hot pepper sauce

Preheat oven to 350 degrees F.

Combine ground beef, 1/3 cup ketchup, bread crumbs, egg onion flakes, garlic sale, and black pepper in medium bowl. Mix lightly but thoroughly; shape into 1-inch meatballs. Place meatballs in two 15x10-inch jelly-roll pans or shallow roasting pans. (YOU CAN SKIP THIS IF YOU BUY FROZEN MEATBALLS).

Bake 18 minutes or until browned. Transfer meatballs to slow cooker.

Mix remaining 1 cup ketchup, sugar, tomato paste, soy sauce, vinegar, and hot pepper sauce in medium bowl. Pour over meatballs.

Cover and cook on LOW 4 hours. Serve with cocktail picks.

Makes about 4 dozen meatballs