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 1/2-3/4 inch meatballs.
Spray a 12-inch non-stick skillet; add meatballs and brown on all sides over medium heat. Drain meatballs. Add meatballs to 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.