Preheat the oven to 425°F. Line a large sheet tray with foil, set aside.

Beat the eggs in a large bowl, stir in the breadcrumbs, garlic powder, onion powder, salt, and pepper until combined.

Add the meat and mix to combine, I like to do this by hand.

Take 1 & ½ tablespoons of the meat mixture (I like to use a 1.5 tablespoon cookie scoop for this) and roll it into a ball.

Place it on the sheet tray, make sure they are not touching.

Repeat with the remaining meat. Bake for 12-15 minutes or until they are golden brown.

Add the meatballs to the slow cooker, drain off any excess fat.

Add the grape jelly and chili sauce to the slow cooker and stir everything until coated. If the grape jelly doesn’t mix in all the way that’s okay.

Slow cook for 2-3 hours on high or 4-5 hours on low, stirring every 30 minutes or so to make sure the sauce doesn’t burn.

They are ready when the sauce is thickened, you can set it on warm for up to three hours, stirring occasionally.

Garnish with parsley, optional.