1. Preheat oven to 350 degrees For meatballs, in a large bowl combine egg, bread crumbs, dry salad dressing mix, crushed red pepper, and garlic. Add ground beef, Italian sausage, pineapple, green chile, and mozzarella cheese; mix well. Shape into 48 meatballs.

2. In a 15x10x1-inch baking pan, arrange meatballs in a single layer. Bake, uncovered, for 20 minutes. Drain well. Transfer meatballs to slow cooker.

3. For sauce, in a medium bowl combine salad dressing, preserves, and chili sauce. Pour over meatballs in cooker. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1 1/2 to 2 hours.

4. Stir gently before serving. Serve meatballs with wooden toothpicks.