For Homemade Meatballs (Frozen Meatballs need no Preparation)

Preheat oven to 400 degrees F.

To a large bowl add the white bread and milk. Let sit for a minute or two so the bread absorbs the milk. Add in the salt and Cajun seasoning, paying attention to the ingredient notes, the garlic powder, and eggs. Mix together, then add the ground beef and pork, breaking them up into smaller bits as adding. Mix together gently but thoroughly.

Using a tablespoon scoop, portion out on a parchment or foil lined (for easy clean up) sheet pan. Pick up each scoop of the mixture, roll it into a ball, and place it back on the sheet pan. Bake 15 minutes; they should be at 165 degrees F.

Add to the Slow Cooker and Sauce:

Spray the Slow Cooker. Add meatballs to the slow cooker. Pour the chili sauce over the meatballs. Plop down the grape jelly in several places. Sprinkle on the vinegar, mustard powder, black pepper. If using add chipotle powder or hot sauce. Hold off on the liquid smoke, if using.

Turn slow cooker on and program for 2 1/2 hours on high or 5 to 6 hours on low. After one hour, working quickly, add the liquid smoke if using and give the meatballs a stir. The jelly may still have some distinct areas. That’s ok. Continue to cook until the timer goes off.

If serving immediately, turn slow cooker yo, or allow slow cooker to go to, the warm function.