Step 1: Prepare the Meatballs

In a large mixing bowl, combine the ground beef, breadcrumbs, egg, milk, Parmesan cheese, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Mix gently until just combined. Avoid overmixing, as this can make the meatballs tough.

Step 2: Form the Meatballs

Using a cookie scoop or your hands, shape the mixture into 1 1/2-inch meatballs. Place them on a plate or baking sheet.

Step 3: Sear the Meatballs (Optional)

For extra flavor, heat olive oil in a skillet over medium heat and sear the meatballs until browned on all sides. This step is optional but adds a delicious caramelized crust.

Step 4: Prepare the Chili Sauce

In the same skillet (if searing meatballs), sauté the diced onion until translucent, about 3–4 minutes. Add the minced garlic and cook for another minute. Transfer the onions and garlic to the crockpot.

Add the diced tomatoes, kidney beans, tomato sauce, tomato paste, chili powder, cumin, smoked paprika, oregano, brown sugar, broth, and red chili flakes to the crockpot. Stir to combine.

Step 5: Add Meatballs to the Crockpot

Gently place the meatballs into the sauce, ensuring they are submerged.

Step 6: Slow Cook

Cover and cook on low for 4–6 hours or on high for 2–3 hours. The meatballs should be fully cooked and tender, and the chili sauce will be rich and flavorful.

Step 7: Serve

Garnish with chopped fresh parsley, shredded cheese, or a dollop of sour cream. Serve hot with rice, cornbread, or tortilla chips.