Barbecued Meatballs

2 lbs. lean ground beef

1⅓ cups ketchup, divided

3 Tbsp. seasoned, dry bread crumbs

2 egg, beaten

2 Tbsp. dried onion flakes

¾ tsp. garlic salt

½ tsp. black pepper

1 cup brown sugar, packed

6 oz. tomato paste

¼ cup reduced-sodium soy sauce

¼ cup cider vinegar

1½ tsp. hot pepper sauce

bell peppers, diced (optional)

Preheat oven to 350°.

Combine ground beef, ⅓ cup ketchup, bread crumbs, egg, onion flakes, garlic salt and black pepper in a medium bowl.

Mix lightly but thoroughly.

Shape into 1" meatballs.

Place meatballs in 2 15" x 10" jelly roll pans or shallow roasting pans,

Bake 18 munutes or until browned.

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 for 4 hours.

Serve with peppers, if desired.

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