Title: Crockpot Turkey Meatballs
Categories: Crockpot Appetizer Poultry Party Ground
Yield: 30 Servings
| | | Judy Garnett PJXG05A |
| 10 | oz | Apple jelly |
| 1 | tb | Vinegar |
| 1 | | Egg; beaten |
| 1/4 | c | Seasoned bread crumbs; fine |
| 2 | tb | Milk |
| 1/4 | ts | Garlic salt |
| 1 | lb | Ground turkey; raw |
| | | Non-stick veg. spray |
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: BH&G New Crockery Cooker Cook Book