Crock Pot BBQ Meatballs

I made this up for New Years as an appetizer and they were such a hit. We ate the leftovers over egg noodles 2 days later, and they were even better. (make a double batch for parties)

• Ready In: 4 hrs 35 mins
• Serves: 6-8

Ingredients

• Meatballs

• 2  lbs lean ground beef (ground chicken is also an option)
• 1  cup  crushed  Ritz cracker
• 2  tablespoons  bottled barbecue sauce
• 1  teaspoon  A.1. Original Sauce
• 2  egg whites
• 1  tablespoon margarine
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 -2  dash chili powder
• 1 -2  dash garlic powder

• Sauce

• 1 (20 -22 ounce) bottle barbecue sauce (use your favorite)
• 20 -22  ounces water
• 1  large onion, diced
• 1  tablespoon  A.1. Original Sauce
• 2⁄3 cup catsup
• 1⁄4 cup mustard (brown works best)

Directions

1. Sauce:
2. Saute diced onion in a large saute pan, put half aside to cool.
3. Add BBQ sauce, A-1, mustard, and ketchup.
4. Fill the empty BBQ sauce bottle with water and add to pan.
5. Bring to a simmer, for 5 minutes, then set aside.
6. Meatballs:
7. In a small mixing bowl; blend: egg whites, bbq sauce, A1 sauce, salt, pepper, chili and garlic powders, and margarine.
8. Place the beef in a large mixing bowl and slowly add the blended ingredients.
9. Slowly add crushed crackers and mix until well blended.
10. Roll into small (3/4- 1 inch balls).
11. Bake on greased sheet in 350 degree oven for 15 minutes.
12. After meatballs are all baked, place them into your crock pot and add the sauce.
13. cook on low for 4-5 hours.
14. Can be served with toothpicks as an appetizer, on rolls for a sandwich, or over egg noodles as dinner.