ZESTY ITALIAN BARBECUE MEATBALLS

FOR THE MEATBALLS:
2 lbs. ground beef
1 medium onion, chopped
1 cup breadcrurnbs
1/4 cup minced fresh Italian parsley
2 cloves garlic, minced
1/2 tsp. black pepper
1/2 tsp. dry mustard
2 eggs, beaten
FOR THE SAUCE:
1 1/2 cups bottled barbecue sauce
3/4 cup tomato paste
1/3 cup ketchup
1/3 cup brown sugar
1/2 cups water, as needed
1 tsp. liquid smoke

In a mixing bowl, combine the meatball ingredients. Form into walnut-sized balls.

Bake the meatballs in a shallow baking dish at 350 degrees F for 20 minutes or until browned. Drain off any tat. Transfer meatballs to Crock-Pot Slow Cooker.

In a separate mixing bowl, combine all sauce ingredients and mix thoroughly. Pour over the meatballs in the stoneware.

Cover; cook on Low for 4 hours or on High for 2 hours. Stir once in the middle of cooking to baste the meatballs with the sauce.

Remove the meatballs from the sauce to serve.

From: Recipelink.com
Source: Recipe booklet: Rival Crock-Pot Cook Book, 2001