BBQ Mini Meatballs

Preheat oven to 350 degrees. Line cookie sheets with parchment paper for easy clean-up if desired. If you are using a ground beef with a higher fat content... BE MINDFUL of grease drippings in oven. Maybe use cookie sheets with sides (or cake sheet pans?) to prevent a smokey kitchen, open windows and possibly a frantic fanning with a broom under the smoke detector! In a large mixing bowl, mix together ground sirloin, eggs, cracker crumbs, oatmeal, onion, garlic powder, pepper and chili powder. Add in evaporated milk a little at a time as needed to make consistency that is easily shaped into small balls. These should hold their shape, but not be too "solid". ( I use pampered chef scoop that is approximately 1 TABLESPOON in size. but feel free to make larger meatballs if you are in a hurry and don't feel like scooping and rolling that many! Just be sure to adjust your cooking times to thoroughly cook beef through.) Scoop and roll and place on cooking sheets and brown meatballs in oven approximately 15 minutes depending on size of meatballs. While these are baking, I mix up the remaining ingredients which make up the BBQ sauce. Once Meatballs are browned and cooked through, I transfer them to a crockpot and then pour BBQ sauce over top. Gently stir to coat and allow to cook on low for an hour or 2 or more... Or less... if your meatballs were cooked clear through in the oven, this crockpot step is more for the maturation of the BBQ sauce. A very important step for a deep, rich, sweetened flavor. Also, if you don't plan on letting it hang out in the crockpot for a good bit... You might want to omit the onions in the BBQ sauce. These cook down and soften up and get sweet when steeping in the crockpot! YUM! Otherwise... They will be a bit crunchy and "raw" tasting. My kids don't really like it this way! But they love it when cooks the afternoon away and they love them even more reheated the next day!