Instructions: 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 medium heat. Drain meatballs.

Add meatballs to crock pot; stir gently. Cover; cook on HIGH heat setting for 1 1/2 to 2 hours.

This recipe yields about 30 meatballs.

Note: for 5- or 6-quart crock pot, double all ingredients. Prepare as above.

Yield: 30 meatballs

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