Crock Pot Turkey Meatballs
Source: Better Homes and Gardens New Crockery Cooker Cook Book
Makes 60 meatballs

10 ounces apple jelly
1 tablespoon vinegar
1 egg -- beaten
1/4 cup seasoned bread crumbs -- fine
2 tablespoons milk
1/4 teaspoon garlic salt
1 pound ground turkey -- raw
non-stick vegetable. spray

In 3 1/2 or 4 quart crockery cooker: stir together barbecue 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.

NOTE: for 5 or 6-quart crockpot: Double all ingredients. Prepare as above.