Puree seasoning mix, pork& beans, onion, green pepper, and soup in blender or food processor. Add a few ounces of water if the sauce is too thick to pour, but you don't want it runny. Cooking in the crockpot will also add moisture.
Put meatballs (frozen is okay) in the crockpot and pour the pureed sauce over the top.
Cover and cook on low for 8 hours or on high for 4 hours.
Optional: Add chopped hot peppers and/or hot sauce to taste. I usually add the peppers while cooking and/or hot sauce after.
These can be served in multiple ways: as appetizers with toothpicks and queso dip, if desired; wrapped in tortillas with sour cream, shredded cheese, tomatoes, etc.; on top of shredded lettuce with salsa, cheese, sour cream, guacamole, crushed tortilla chips, etc. (a kind of taco salad); as a type of southwestern hero sandwich in crusty rolls with cheese, tomato, and lettuce; the main course for supper with corn bread and salad to accompany; and/or any other way you can imagine.
These are delicious--much better than you would think just reading the ingredient list! Everyone who eats these meatballs (in any form) love them and almost always ask for the recipe.
The standard question is:"Should I really use the cheapest pork and beans? "The answer is YES! For some reason they give the best texture to the sauce.
If you want more of a baked bean flavor, feel free to add a touch of molasses and/or brown sugar, but I like it best without.