1-First, preheat your oven to 450°F (232°C) and line a rimmed baking sheet with foil for easy cleanup. In a large bowl, whisk the eggs before adding all the meatball ingredients, mixing them thoroughly but gently to keep the meatballs tender and avoid toughness. Use a cookie scoop to roll the mixture into uniform meatballs of your desired size, then place them on the baking sheet.

2-Next, bake the meatballs for about 8 minutes until they’re lightly browned, which helps seal in the juices and keeps them from falling apart. While they’re baking, whisk together the sauce ingredients in a bowl, starting with the hot sauce and adjusting to your taste for the perfect heat level. Once baked, layer half the meatballs in a slow cooker, drizzle with half the sauce, add the rest of the meatballs and sauce on top, then cover and set on low for 2 to 4 hours.

3-Gently stir every hour to ensure even coating, and check for doneness after 2 hours since cooking times can vary by meatball size and slow cooker. For a main course, consider doubling the sauce as it originally serves more like a glaze. If you’re prepping ahead, these meatballs store well, and you can add garnishes like parsley or cilantro for a fresh finish right before serving. This method guarantees tender, juicy results with that sweet-spicy flavor everyone loves. For more tips on meal prep, see our section on storing these meatballs.