Barbecued Cocktail Meatballs



2 pounds lean ground beef
1 1/3 cup ketchup -- divided
3 tablespoons seasoned dry bread crumbs
1 egg -- slightly beaten
2 tablespoons dried onion flakes
3/4 teaspoon garlic salt
1/2 teaspoon freshly-ground black pepper
1 cup brown sugar - (packed)
1 can tomato paste - (6 oz)
1/4 cup reduced-sodium soy sauce
1/4 cup cider vinegar
1 1/2 teaspoon hot pepper sauce

1. Preheat oven to 350 degrees. Combine ground beef, 1/3 cup ketchup, bread crumbs, egg onion flakes, garlic sale, and black pepper in medium bowl. Mix lightly but thoroughly; shape into 1-inch meatballs. Place meatballs in two 15- x 10-inch jelly-roll pans or shallow roasting pans. Bake 18 minutes or until browned.
2. Transfer meatballs to slow cooker. Mix remaining 1 cup ketchup, sugar, tomato paste, soy sauce, vinegar, and hot pepper sauce in medium bowl. Pour over meatballs. Cover and cook on LOW 4 hours. Serve with cocktail picks.

Yield: 4 dozen