2 pounds lean ground beef

2 eggs

1 cup saltine crackers, crushed

1/3 cup EACH:   dry minced onion  and  milk

1 tablespoon brown sugar

1 teaspoon EACH:   garlic powder, onion powder and salt

1/2 teaspoon EACH:   chili powder, smoked paprika and ground cumin

1/3 teaspoon pepper

SAUCE

1/4 cup EACH:   Frank’s Red Hot Sauce Original, apricot preserves and brown sugar

1/4 cup and 1 tablespoon honey

2 tablespoon soy sauce

1 & 1/2 tablespoons cornstarch

HOW TO 

oven at 450°

Line a baking sheet with tin foil.

in a large bowl, whisk eggs.  Add beef, crackers, minced onion, milk, 1 tablespoon brown sugar, garlic powder, onion powder, salt, chili powder, smoked paprika, cumin, and pepper.  Mix by hand works the best to combine.  Shape into meatballs and place them on the baking tray.  Bake for about 8 minutes or until lightly browned.

While the meatballs are cooking, prepare your sauce by basically whisk all ingredients together.

When meatballs are cooked through, line the bottom of a crock pot with the meatballs.  Top with the sauce.  Repeat layer of meatballs and sauce until all the meatballs are in the crock pot.  Cover and cook on low heat for about 2 or so hours.  Stir about half way through.