Barbecued Crock Pot Meatballs

2 lb 95% lean ground beef
1 1/3 cups ketchup, divided
3 T seasoned dry bread crumbs
1 egg, lightly beaten
2 T dried onion flakes
3/4 t garlic salt
1/2 t black pepper
1 c packed light brown sugar
1 can (6 oz) tomato paste
1/4 c soy sauce
1/4 c cider vinegar
1 1/2 teaspoons hot pepper sauce
Sliced green bell peppers (optional)

Preheat oven to 350°F.

Combine ground beef, 1/3 cup ketchup, bread crumbs, egg, onion flakes, garlic salt and black pepper in medium bowl. Mix lightly but thoroughly; shape into 1-inch meatballs.

Place meatballs in 2 (15x10") jelly-roll pans or shallow roasting pans. Bake 18 minutes or until browned. Transfer to 4-6 quart crock pot.

Mix remaining 1 cup ketchup, sugar, tomato paste, soy sauce, vinegar and hot pepper sauce in medium bowl. Pour over meatballs. Cover; cook on LOW 4 hours. Add pepper slices to mixture, if desired. Serve with cocktail picks.

Makes about 4 dozen meatballs