Ingredients:

  • 2 lbs ground beef (80/20 blend)
  • 0.5 lb ground pork
  • 1 cup panko breadcrumbs
  • 0.5 cup whole milk
  • 1 large egg, lightly beaten
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 18 oz BBQ sauce (hickory style)
  • 12 oz grape jelly
  • 2 tbsp apple cider vinegar
  • 1 tsp sriracha

Instructions:

  1. Combine 0.5 cup whole milk and 1 cup panko breadcrumbs in a small bowl.
  2. In a large bowl, lightly mix 2 lbs ground beef and 0.5 lb ground pork.
  3. Add the soaked panko, 1 lightly beaten egg, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp smoked paprika, 1.5 tsp kosher salt, and 0.5 tsp black pepper to the meat.
  4. Gently fold the ingredients together using your hands until just combined and no streaks of egg remain.
  5. Scoop and roll the mixture into 1.25 inch rounds.
  6. Brown the meatballs in a skillet over medium high heat for 2 minutes per side until a dark brown crust forms.
  7. In the slow cooker, whisk together 18 oz BBQ sauce, 12 oz grape jelly, 2 tbsp apple cider vinegar, and 1 tsp sriracha.
  8. Place the seared meatballs into the sauce carefully.
  9. Cover and cook on LOW for 2 hours until the sauce is thick, bubbly, and clings to the meat.
  10. Give everything a gentle stir before serving to ensure every meatball is fully coated in the shimmering glaze.