Ingredients

The following ingredients have 4 Servings
  • 2 lb extra lean ground beef
  • 1 lb mild Italian Sausage
  • 1 cup panko breadcrumbs
  • 1/2 cup buttermilk or whole milk
  • 1 medium sweet onion (finely diced)
  • 2 large eggs (beaten)
  • 4 Tbsp chopped Italian parsley
  • 2 Tbsp Worcestershire sauce
  • 3 tsp seasoned salt
  • 2 cloves garlic (minced)
  • 1 18 oz bottle honey barbecue sauce
  • 1 12 oz bottle chili sauce (i.e. Heinz)
  • 2/3 cup pineapple preserves
  • 1 Tbsp Dijon or whole grain mustard
  • 1 tsp garlic salt
  • 1 tsp onion powder
  • 1/2-1 tsp crushed red pepper flakes (adjust to taste)
  • 1/4 tsp ground cumin
  • 1/4 tsp ground chipotle or dark chili powder
  • tomato paste as needed for thickening

Instruction

  • Spray the inside of a 6 quart slow cooker with cooking spray. Set aside. 
  • In a large mixing bowl, mix together the beef, sausage, breadcrumbs, buttermilk, onion, eggs, parsley, worcestershire, seasoned salt and garlic. Mix until ingredients are evenly distributed. 
  • Roll into 1-inch balls.. Arrange in the slow cooker.
  • In a small bowl whisk together the barbecue, chili sauce, pineapple preserves, Dijon, garlic salt, onion powder, pepper flakes, cumin and chipotle powder. Mix well, then pour evenly over meatballs.
  • Cover and cook on low for 4-6 hours or until meatballs are cooked through and no pink remains. Use a large spoon to skim any fat from the top at the end of cooking.
  • Use tomato paste to thicken sauce, if desired. Gently stir meatballs to coat with sauce. Keep warm until serving.