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Crockpot BBQ sand plum meatballs

Crockpot BBQ Sand Plum Jelly Meatballs

These meatballs are sticky, tangy, sweet, and we can't forget, meaty! If you do not have sand plum jelly, grape jelly will work in its place.
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Ingredients
  

  • 2 lbs ground beef
  • 2 large eggs
  • 2 tsp mustard
  • 1/2 cup diced onion
  • 1/2 cup bread crumb
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley
  • salt and pepper to taste

For the Sauce

  • 1/2 cup sand plum jelly or grape jelly
  • 1 cup bbq sauce
  • 1 tsp ground paprika
  • 2 Tblsp Worcestershire sauce
  • salt to taste

Instructions
 

  • Make meatballs: To make the meatballs, mix all ingredients in a large bowl and shape into small meatballs. I use a 1 inch cookie dough scoop per meatball for a good appetizer size; make sure to firmly shape the meatballs or they disintegrate in the sauce.
    Cook meatballs: Heat a non-stick frying pan over medium-high heat and add some oil. Cook the meatballs until browned on the outside and entirely cooked through. OR bake the meatballs at 425°F for 10-12 minutes.
    Slow cook with sauce: Once the meatballs are cooked, mix all sauce ingredients together in a 3-4 quart slow cooker. Add the meatballs and cook on low for 3-4 hours or on high for 2 hours. Gently stir the meatballs occasionally to evenly coat the meatballs. The meatballs keep in the slow cooker for another 1-2 hours.