Zesty Meatballs

1 cup bottled barbecue sauce
3/4 cup frozen Florida Orange Juice Concentrate, thawed
1 beaten egg white
3/4 cup graham cracker crumbs
3 tablespoons milk
2 teaspoons prepared mustard
1/4 teaspoon salt
12 ounces lean ground beef
12 ounces ground raw turkey or chicken
Nonstick spray coating

For meatballs, in a large mixing bowl combine egg white, cracker crumbs, milk, mustard, salt, and 1/8 teaspoon pepper.  Add beef and turkey; mix well.  Shape into 36 meatballs (see tip, below).

Spray an unheated 12" skillet with nonstick coating.  Add meatballs and brown on all sides over medium heat.  (Or, place meatballs in a 15"x10"x1" baking pan.  Bake in a 375 degree oven about 20 minutes or until no pink remains.)  Drain meatballs; transfer to crockery cooker.  Spoon sauce mixture over meatballs.  Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 1-1/2 to 2 hours.  Serve with wooden picks.

Makes 36 meatballs.

OVEN MEATBALLS:  Prepare meatballs as above, except add 1/4 cup water to the sauce mixture.  After browning meatballs, place them in a 2-quart casserole.  Pour sauce mixture over meatballs.  Cover and bake the meatballs in a 350 degree oven for 1 hour.

TIP:  Shaping Meatballs:  On a piece of waxed paper, pat the ground meat mixture into a square.  Divide meat into the number of meatballs needed by cutting into smaller squares (5 cuts crosswise and 5 lengthwise for 36 meatballs).  Roll each square into a ball.

NUTRITION FACTS PER MEATBALL:  58 cal., 3 g pro., 6 g carbo., 2 g total fat (1 g sat. fat), 9 mg cholesterol, 0 g dietary fiber, 148 mg sodium.  Daily Value:  11% vit. C.