• Add the meatball ingredients (except the oil) to a large bowl, mixing well until combined.  Use your hands to roll the meat mixture into 25 to 30 2" meatballs.
• Heat the oil in a large skillet over medium-high heat.  Add the meatballs in a single layer, with a little space between each.  (I cooked mine in two batches.)  Pan-fry the meatballs on medium high for 2 to 3 minutes per side to brown, cooking to about medium doneness.  Transfer the meatballs directly to the bottom of a slow cooker.
• Make your BBQ sauce by adding the sauce ingredients to a blender and pulsing until smooth.  Add chili flakes & salt, to taste.  Pour the sauce over the meatballs.
• Cover and cook on low for 3 to 4 hours, or high for 2 hours.  You can set the slow cooker to stay on the "warm" setting while waiting to serve.

To turn these into "bowls".

• Add 1 to 2 cups of pineapple or mango chunks to the slow cooker along with the meatballs before cooking.
• When the meatballs & fruit are finished, scoop over steamed cauliflower rice to serve.  Top with toasted cashews & sliced green onions.