-
1
Spray the inside of a slow-cooker crock with olive oil; set aside.
-
2
For the meatballs:
-
3
Place the ground meats, breadcrumbs, parsley, minced onion, garlic powder, white pepper, and the beaten egg in a large bowl.
-
4
Knead with clean hands until ingredients are well combined.
-
5
Use a small scoop or spoon to portion meat into heaping tablespoons of meat mixture.
-
6
Roll portions between your hands to form a ball o meat.
-
7
Place the formed meatball into the prepared crock, and continue with the rest until all of the meat mixture has been used.
-
8
(I usually end up with about 5 dozen meatballs.)
-
9
For the sauce:
-
10
In a medium bowl, whisk the chili sauce, grape jelly, ketchup, lemon juice, and ground mustard until combined.
-
11
Pour sauce over meatballs in the crock.
-
12
Cook on low heat for 6-8 hours or until meatballs are cooked through.
-
13
Serve meatballs alone as an appetizer or over hot cooked egg noodles as a meal.
-
14
Note: Meatballs can be made 1 day ahead, if youd like to skim the fat off the top before serving.
-
15
Simply cook meatballs, allow to cool to room temperature, then refrigerate overnight.
-
16
The next day, skim the fat off the top of the meatball mixture, and reheat in the slow-cooker on low heat for 2-3 hours, or until heated through.
