Mix bread crumbs and milk in large bowl; let stand 5 min. Add all remaining ingredients except barbecue sauce; mix just until blended. Shape into 84 (1-inch) balls.
Place on rimmed baking sheet sprayed with cooking spray.
Bake 20 min. or until done (160ºF). Transfer to slow cooker. Add barbecue sauce; cover with lid. Cook on LOW 2 to 4 hours (or on HIGH 1 to 2 hours).
Meatballs can be baked in advance; cool completely. Place in freezer-weight resealable plastic bag; seal bag. Freeze up to 3 months. Thaw in refrigerator before placing in the slow cooker and cooking with sauce as directed.
For less heat, use only half the jalapeño pepper.
Calories From Fat
% Daily Value*
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 3g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
84 servings, 1 meatball each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.