Barbecue Grape-Jelly Meatballs

Ingredients

• 1 lb 90%-lean ground beef
• 1 lb ground pork
• 1 cup whole-wheat panko breadcrumbs
• 1/4 cup finely chopped shallot
• 2 large eggs, lightly beaten
• 1/2 tsp salt
• 1/2 tsp ground pepper
• 2 tbsp extra-virgin olive oil, divided
• .66 cup thick tomato-based barbecue sauce (such as Stubb's Original)
• 2/3 cup grape jelly
• 3 tbsp ketchup
• 1 1/2 tbsp hot sauce
• Chopped fresh chives, for garnish

Instructions

1. Combine ground beef, ground pork, panko, shallot, eggs, salt and pepper in a large bowl. Roll into 48 (1-inch) balls and place on a large rimmed baking sheet.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half of the meatballs; cook, turning often, until evenly browned on all sides, about 5 minutes. Transfer the meatballs to a 5- or 6-quart slow cooker. Repeat with the remaining 1 tablespoon oil and the remaining meatballs. Set the skillet aside (do not wipe clean).
3. Whisk barbecue sauce, grape jelly, ketchup and hot sauce together in a small bowl or glass measuring cup. Add the sauce mixture to the hot skillet and stir to scrape up any browned bits from the bottom of the skillet. Pour the sauce over the meatballs in the slow cooker; gently stir to combine. Cover and cook on Low until the sauce thickens and coats the meatballs and a thermometer inserted into the meatballs registers 160°F, 3 to 4 hours. Garnish with chives, if desired.