Crockpot Turkey Meatballs Recipe

Ingredients:

10 oz apple jelly
1 tbsp vinegar
1 egg, beaten
1/4 cup seasoned bread crumbs, fine
2 tbsp milk
1/4 tsp garlic salt
1 lb ground turkey, raw
non-stick veg. spray

Instructions:

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







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Per Serving (excluding unknown items): 53 Calories; 1g Fat (24.8% calories
from fat); 3g Protein; 7g Carbohydrate; trace Dietary Fiber; 18mg
Cholesterol; 67mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Non-Fat Milk; 0 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

Preparation Time: 0:00

Servings: 30