Crockpot Turkey Meatballsappetizers, poultry 1 judy garnett 10 oz apple jelly 1 tablespoon vinegar 1 egg; beaten 1/4 cup seasoned bread crumbs; fine 2 tablespoon milk 1/4 teaspoon garlic salt 1 lb ground turkey; raw 1 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 Judy Garnett Raleigh, NC - pjxg05a |
