2 lbs. lean ground beef
1 1/3 Cups ketchup, divided
3 Tbls. seasoned dry bread crumbs
1 egg, slightly beaten
2 Tbls. dried onion flakes
3/4 tsp. garlic salt or powder
1/2 tsp. pepper
1 Cup packed brown sugar
1 can (6 ozs.) tomato paste
1/4 Cup soy sauce
1/4 Cup cider vinegar
Preheat oven to 350 degrees.
Combine ground beef, 1/3 Cup ketchup, bread crumbs, egg, onion flakes, garlic salt and 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.
Transfer meatballs to slow cooker.
Mix remaining 1 Cup ketchup, sugar, tomato paste, soysauce and vinegar in medium
Pour over meatballs.
Cover and cook on LOW 4 hours.
Serve with coctail picks.