Instructions: In a large bowl, combine all ingredients. Shape into a 7-inch meatball.

Place a trivet in crock pot. Place meat ball on a double thickness of cheesecloth (about 24 inches square). Holding the ends of cheesecloth, gently lower meat into pot. Loosely fold cloth over top of meat.

Cover; cook on LOW 6 to 7 hours. Holding ends of cloth, lift meat from pot. Cut into wedges.

This recipe yields 6 to 7 wedges.

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