Shape into walnut-sized balls. Place on waxed paper-lined cookie sheets. Freeze. When fully frozen, place in plastic bag and store in freezer until needed. When ready to use, place frozen meatballs in slow cooker. Cover. Cook on High as you mix up sauce.
Pour combined sauce ingredients over meatballs. Stir.
Cover. Continue cooking on High 1 hour. Stir. Turn to Low and cook 6–9 hours.
Instead of using barbecue sauce, cook meatballs with spaghetti sauce or cream of mushroom soup.