Tangy Tequila Meatballs

• 2 large eggs, beaten
• 1/2 cup minced onion
• 3 garlic cloves, pressed
• 1 tablespoon chili powder
• 3/4 teaspoon salt
• 1 1/4 lbs hot Italian sausage, removed from casings and and crumbled
• 3/4 lb lean ground beef
• 2 cups breadcrumbs
• 1 tablespoon olive oil
• 1/2 cup orange marmalade
• 1/2 cup hot pepper jelly
• 1/2 cup thick and smoky barbecue sauce
• 1/3 cup tequila
• 1 tablespoon lime juice

1. Combine beaten eggs, onions, garlic, chili powder and salt.
2. Add sausage, beef and bread crumbs. Use hands to mix well.
3. Shape the meat mixture into 1" balls and place on baking sheet.
4. Heat oil in large nonstick skillet.
5. Working in batches, brown the meatballs on all sides.
6. Remove to papertowels to drain.
7. Combine marmalade, jelly, barbeque sauce, tequila, and lime juice in crock pot.
8. Add meatballs and stir to coat.
9. Cook, stirring often until jellies have melted and meatballs are cooked through. About 1 hour on high or 3 hours on low.

eggs, onion, garlic, chili powder, salt, italian sausage, lean ground beef, breadcrumbs, olive oil, orange marmalade, hot pepper, barbecue sauce, tequila, lime juice

Taken from www.food.com/recipe/tangy-tequila-meatballs-225997 (may not work)