Sweet and Spicy Mini Meatballs


  1. Turn on broiler. Line a sheet pan or two with parchment and set aside.
  2. In a large bowl, add the breadcrumbs and heavy cream and allow to sit for 5 minutes. Add the ground meat, eggs, grated cheese, salt and pepper to the soaked breadcrumbs. Mix well (using your hands works best!) Set aside ½ cup of the meatball meat to use for the sauce.
  3. Shape the meatballs into ping-pong size meatballs (1 heaping tablespoon; should make approximately 32 meatballs). Arrange on the sheet pans and broil for 6 or 7 minutes or until the meatballs are browned on top. Transfer to a plate, let cool, then cover with plastic wrap and refrigerate until ready to use. You can par-broil the meatballs the night before.
  4. In a large Dutch oven or soup pot, heat the oil over medium heat and add the onions. Sauté for a couple minutes until they become translucent. Add the reserved meatball meat and brown it with the onions. Spoon out the jam and pour in the BBQ sauce, stirring. Bring to a boil then turn off heat and add to a slow cooker on low heat and cook for 6 to 10 hours. (The sauce on the stove top can be made the night before and added to the slow cooker the next day.)
  5. Gently add the meatballs into the sauce for the last 30 minutes of cooking. Enjoy!