Combine all meatball ingredients until well mixed.
Form into slightly-larger-than golf ball sized balls. I use a regular size ice cream scoop to keep them even. Place into slow cooker (or casserole dish).
Combine all sauce ingredients and whisk until sugar is dissolved and flour in incorporated.
Pour sauce over meatballs. Add water if needed to just cover meatballs.
In slow cooker, cook on low for 6 to 8 hours or on high for 3 to 4 hours. In the oven, cook for about 1 hour at 350 degrees F.
Serve over rice.
Recipe Notes
Recipe can be doubled (or tripled if you have a big enough pan.
Serve over the starch of your choice.
Feel free to experiment with other meat choices – turkey, chicken, etc.
