Combine all the ingredients from the Meatball Mixture ingredient list into a mixer or large bowls. Mix together well. Add the bread crumbs last and adjust so the mixture is slightly sticky and not to wet.
Form meat mixture into 1 ½-inch balls and put on a cookie sheet. Broil for ten minutes turning halfway through the cooking time.
Whisk together the barbecue sauce and the grape jelly. If using the Instant Pot stir in ½ cup water.
Add the meatballs and BBQ sauce mixture to the Instant Pot or Crockpot. Stir to coat meatballs.
For the Instant Pot, seal the lid and cook on high pressure for 15 minutes then follow with a 10-minute natural pressure release.
For the Crockpot, put the lid on and cook on high for 3 hours.
Serve immediately or store in an airtight container for up to one week. Properly stored meatballs can be frozen for up to 3-4 months.
Meatballs like the cold - be sure to keep the ingredients cold since this will make it easier to work with the meat.
Moisture is important - don't skip the egg or bread crumbs because the binder keeps the meatball tender.
Taste and smell - once everything is mixed together the meat mixture should smell fragrant. If you want a preview of what it tastes like then fry a small piece for a taste test.
Easy clean up - use gloves when forming the meatballs, and cover your baking sheet with foil.
Make this gluten free with crushed pork rinds or buying gluten free bread crumbs.You can double this recipe, but the cooking time remains the same. This recipe has plenty of sauce, so you don't have to double the sauce unless you see you need to. Do not overfill the Instant Pot past the fill line if doubling.These can be made a few days in advance, and stored in the refrigerator. Make the meatballs mixture in the morning, form the balls, and refrigerate until dinner time then cook after work. These can also be browned on the stove or in the Instant Pot on saute. If sauteeing in the Instant Pot pot be sure to deglaze the pan with half the water from the sauce.