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Ingredients
- 1 1/2 c. barbecue sauce (your favorite)
- 10 ounce apple jelly
- 2 Tbsp. tapioca (for a thick sauce if you like)
- 1 Tbsp. vinegar
- 1 x egg beaten
- 1/4 c. fine seasoned bread crumbs
- 2 Tbsp. lowfat milk
- 1/4 tsp garlic pwdr
- 1/4 tsp salt
- 1/4 tsp onion pwdr
- 1 lb grnd turkey Non-stick vegetable spray
Directions
- In 3 1/2- or possibly 4-qt 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, lowfat milk, garlic pwdr, salt, and onion pwdr. Add in grnd turkey and mix well. Shape into 1/2- to 3/4-inch meatballs. Spray a 12-inch non-stick skillet; add in meatballs and brown on all sides over medium heat. Drain meatballs.
- Add in meatballs to crock pot; stir gently. Cover; cook on HIGH heat setting for 1 1/2 to 2 hrs.
- This recipe yields about 30 meatballs.
- Note: for 5- or possibly 6-qt crock pot, double all ingredients. Prepare as above.
- Yield: 30 meatballs
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