Start by assembling all ingredients in your workspace to ensure a smooth process. Take the 1lb of ground beef, preferably 85/15 for balanced flavor and moisture, and place it in a large ceramic or mixing bowl.

Crush 10 Ritz crackers into fine crumbs using a food processor or by placing them in a zip-top bag and smashing with a rolling pin until no chunks remain; this adds buttery sweetness without overpowering the beef. Mince or grate 2 cloves of garlic finely with a microplane to avoid chunks and release maximum flavor, then finely chop 2 tablespoons of fresh parsley for a bright, herby note.

Measure out 1 tablespoon of garlic and herb seasoning, which enhances taste without excess salt, a few dashes of Worcestershire sauce for umami depth, one egg as a binder, salt and pepper to taste, and a drizzle of olive oil to keep the mixture moist. For the sauce, gather 3/4 cup spicy sweet BBQ sauce, 1/4 cup Thai sweet chili sauce, more Worcestershire dashes, 3 tablespoons grape jelly for stickiness, and thinly slice one jalapeno, keeping seeds for heat. Rinse the jalapeno first to remove any residue. This prep stage takes about 15 minutes total and sets the foundation for success.

With all components ready, crack the egg into the bowl with the ground beef, ensuring no shell fragments sneak in by cracking it separately first, especially with farm-fresh eggs. Add the fine Ritz cracker crumbs, which provide structure and a subtle sweetness ideal for non-Italian style meatballs. Incorporate the grated garlic, chopped parsley, garlic and herb seasoning, Worcestershire sauce dashes, salt, pepper, and olive oil drizzle.

Use your hands to gently mix everything together, folding rather than overworking to prevent tough meatballs; the mixture should feel cohesive and slightly sticky. Taste a tiny pinch if desired after cooking a test bit later but avoid raw tasting. This step builds flavor layers, with crackers mimicking breadcrumbs but adding richness, as noted in the preparation. Let the mixture rest for 5 minutes if time allows, allowing flavors to meld.

Portion the mixture into small meatballs, about 1-inch diameter for cocktail size, using a small scoop or tablespoon for uniformity; aim for 40-50 pieces from 1lb beef. Roll each between dampened palms to seal smoothly without cracks, making them slightly larger if patience allows but keeping bite-sized for easy eating.

I emphasize smaller sizes for parties, perfect with cocktails or game nights. Place formed meatballs on a parchment-lined tray to avoid sticking. This can be done ahead: freeze uncooked on a tray, then bag for up to a month, thawing before cooking. Forming takes 10 minutes and ensures even cooking.

Heat a drizzle of olive oil in a Dutch oven or large skillet over medium-high heat until shimmering. Sear meatballs in batches, avoiding overcrowding to maintain heat and achieve browning; cook 2-3 minutes per side until golden crust forms, turning with tongs.

Transfer seared batches to a bowl; searing creates flavor via Maillard reaction, essential before saucing. If using oven method alternative, bake at 400-425F for 10-15 minutes on a sheet pan. Batches prevent steaming, yielding about 10 minutes total searing time.

While searing, mix sauce in a measuring cup: combine 3/4 cup spicy sweet BBQ sauce (store-bought or homemade), 1/4 cup Thai sweet chili sauce (scrape jar clean with water for every bit), few dashes Worcestershire, 3 tbsp grape jelly for glossy stickiness, and sliced jalapeno with seeds for spice.

Stir vigorously until jelly dissolves and sauce is smooth; it thickens during cooking. Grape jelly’s unexpected role adds sheen and balances heat, a key secret. Add 1/4 cup water if needed for pourable consistency. This quick mix elevates the dish.

Return all seared meatballs to the Dutch oven, pour sauce over without disturbing shapes, and gently nudge to coat. Bring to gentle simmer, cover, and cook on low for 1 hour, stirring occasionally; sauce thins then clings beautifully. Meatballs tenderize, absorbing sweet-spicy notes; longer simmers enhance flavor. Crockpot alternative: transfer seared meatballs and sauce, cook low 2-4 hours, warm during serving. After 1 hour, they are sticky-sweet perfection.

Hollow a round boule bread, leaving thick walls, for presentation; pour in meatballs, letting sauce soak bread. Skewer with cocktail toothpicks. Tear soaked bread at end for next-level enjoyment. Serve hot; leftovers reheat well. Total cook time yields crowd-pleasing results.