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Export 10 ingredients for grocery delivery
Step 1
For the meatballs: Combine the beef, pork, breadcrumbs, onion, parsley, eggs, salt and pepper in a large bowl and mix until combined. Using a tablespoon measure, scoop and roll the meat into about 45 small meatballs.
Step 2
For the sauce: Whisk the chili sauce, apricot preserves, soy sauce and sriracha in a 4- to 6-quart slow cooker. Remove ½ cup of the sauce and set aside. Nestle the meatballs in the remaining sauce in the slow cooker in 2 layers.
Step 3
Pour the reserved sauce over the top layer of meatballs. Cover and cook on high until the meatballs are cooked through and the sauce is thick, 4 hours, gently stirring the meatballs halfway through to coat with the sauce. Serve from the slow cooker or spoon into a shallow bowl.