Spicy Marmalade Meatballs

Source: Southern U.S. Cuisine

Meatballs: 
2 lbs ground beef (chuck) 
1/2 cup bread crumbs 
1 teaspoon Worcestershire sauce 
1/2 teaspoon salt 
1/4 teaspoon pepper 
1 small onion, minced 
1/2 teaspoon chili powder 
1/4 teaspoon garlic powder 
3 eggs 

Sauce: 
2 cups ketchup 
1/4 cup Worcestershire sauce 
1 jar orange marmalade (10 to 12 ounces) 
dash cayenne, more or less to taste 
1 teaspoon chili powder

Combine sauce ingredients in slow cooker/Crock Pot; cover and cook on high while preparing meatballs. Combine meatball ingredients. Heat a large skillet over medium high heat. Add meatballs; brown on all sides. You might have to do this in batches. Place browned meatballs in a 325° oven and bake for 45 minutes (if the skillet isn't ovenproof, transfer to a baking dish). Transfer meatballs to slow cooker/Crock Pot with a slotted spoon or drain on brown paper first. Cover and reduce to LOW for 2 to 4 hours. Serve hot as an appetizer or over rice for a main dish. 

Makes 24 to 48 meatballs, depending on size.