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Ingredients
2 lb. 85 /15 Lean Ground Beef
2 Large Eggs, lightly beaten
2/3 cup Dry Breadcrumbs
2 tsp. Worcestershire Sauce
1 tsp. Kosher Salt, divided
1/2 tsp. Black Pepper, divided
2 (13-oz.) Jars Red Pepper Jelly (such as Stonewall Kitchen)
1/2 cup Bottled Chili Sauce (such as Heinz)
1/2 cup Bottled Barbecue Sauce (such as Sweet Baby Ray’s)
1 tsp. Dijon Mustard
1/2 tsp. Cayenne Pepper
1/4 cup finely chopped Peppadew Peppers (from 5 peppers) or Sweet Cherry Peppers
1/4 cup finely chopped Fresh Flat-Leaf Parsley
Instructions
Preheat oven to 400°F. Line 2 large rimmed baking sheets with aluminum foil. Lightly coat an 8-quart slow cooker with cooking spray; set aside.
In a large bowl, stir together ground beef, eggs, breadcrumbs, Worcestershire sauce, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper. Mix thoroughly. Shape into 34 meatballs (about 2 tablespoons each). Arrange on prepared baking sheets.
Bake in preheated oven until a thermometer inserted in center registers 160°F, about 14 minutes. Remove from oven; transfer meatballs to prepared slow cooker, discarding any liquid from baking sheets.
Whisk together red pepper jelly, chili sauce, barbecue sauce, Dijon mustard, cayenne, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl. Pour mixture over meatballs in slow cooker; toss to coat. Cover and cook on LOW, stirring halfway through cook time, until sauce thickens, 3 to 4 hours. Transfer meatballs to a platter; top with Peppadew peppers, parsley, and any remaining sauce.