Ingredients:

Meatballs:

• 4lbs. 80/20 ground beef
• 2lbs. Italian pork sausage
• 8oz bread crumbs
• 3 eggs
• 1/4 cup half and half
• 4 cloves of garlic, minced
• 1 medium Vidalia onion, chopped and sautéed 
• 6 tbsp brown sugar
• 2 tbsp white sugar
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp sea salt
• 1/2 tbsp black pepper
• 1/2 tbsp cayenne pepper

BBQ Sauce:

• 18oz grape jelly
• 18oz chili sauce

• Mix all ingredients for the meatballs together.
• Use ice cream scooper to form meatballs.
• Pre-heat your recteq to 250ºF.
• Place meatballs in a large baking pan in a single layer for cooking.
• Cook for 1-1.5 hours or until internal meatball temperature reaches 160ºF.
• While meatballs are cooking, heat BBQ sauce ingredients on stovetop until all ingredients are combined.
• Once meatballs have reached 160ºF removed from recteq, pour off any excess liquid, add BBQ sauce mixture, and return to recteq for an additional 30 minutes at 350ºF.