Game Day Meatballs

Spray the inside of a slow-cooker crock with olive oil; set aside.

For the meatballs:

Place the ground meats, breadcrumbs, parsley, minced onion, garlic powder, white pepper, and the beaten egg in a large bowl. Knead with clean hands until ingredients are well combined.

Use a small scoop or spoon to portion meat into heaping tablespoons of meat mixture. Roll portions between your hands to form a ball o’ meat. Place the formed meatball into the prepared crock, and continue with the rest until all of the meat mixture has been used. (I usually end up with about 5 dozen meatballs.)

For the sauce:

In a medium bowl, whisk the chili sauce, grape jelly, ketchup, lemon juice, and ground mustard until combined. Pour sauce over meatballs in the crock.

Cook on low heat for 6-8 hours or until meatballs are cooked through. Serve meatballs alone as an appetizer or over hot cooked egg noodles as a meal.

Note: Meatballs can be made 1 day ahead, if you’d like to skim the fat off the top before serving. Simply cook meatballs, allow to cool to room temperature, then refrigerate overnight. 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.