Place all ingredients into the bowl of a stand mixer.
Stir until full combined.
Before rolling the meatballs, pour the chili sauce and jelly into a 6 quart slow cooker.
Using a spring-loaded cookie scooper, scoop out the meat mixture and roll between your hands to make them round.
A medium scoop holds 3 tbsp. of meatball mix.
If you don't have one, just use a ¼ measuring cup and only fill it ¾ of the way full.
Or use a smaller cookie scoop for smaller, bite-sized meatballs.
Add meatballs on top of the sauce mixture.
Continue until you've made all the meatballs.
Cover and cook on low for 3-4 hours (or have reached an internal temperature of 160f degrees.) Turn the meatballs over once about halfway through cooking.
Once cooked, stir the meatballs so they are covered in sauce.
Place on a plate and serve or serve directly from the crock pot (keeping it on the warm setting.)
It's important to use lean ground beef (90/10) for this dish. You don't want the meat to release a lot of fat while cooking. If you don't have one of these casserole crock pots, just put down a single layer of meatballs at a time. Add a sheet of aluminum foil on top of each layer, followed by a single layer of meatballs. Once meatballs are fully cooked, remove the foil layers and give the meatballs a stir to cover them all in the sauce and allow the meatballs to simmer in the sauce for an additional hour.