3 cups barbecue sauce (your favorite)
2 cups apple jelly
2 to 3 tablespoons tapioca, optional, for thicker sauce
2 tablespoons vinegar
2 eggs, beaten
1/2 cup find dry bread crumbs, seasoned
1/4 cup milk
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon onion powder
2 pounds ground turkey
non-stick vegetable spray

In crockpot, stir together barbecue sauce, jelly, tapioca (if used), and vinegar. Cover and cook on HIGH 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 3/4-inch meatballs. Spray a 12-inch non-stick skillet with vegetable spray; add meatballs and brown on all sides over medium heat. Drain meatballs and add to crock pot; stir very gently to coat with sauce. Cover and cook on HIGH for 1 1/2 to 2 hours. Makes about 5 dozen meatballs.