In a bowl, combine the first four ingredients. Crumble beef over the mixture and mix well.
Shape into 1-in. balls. Place in a slow cooker.
In a bowl, combine the ketchup, water, vinegar and sugar; mix well. Pour over meatballs.
Cover and cook on low for 6-8 hours or until the meat is no longer pink.
Originally Submitted
6/8/2007
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