Saturday, 18 October 2014


* 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 med. 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.

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