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.

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