Serve over your favorite pasta with garlic toast on the side.

2 cans (19oz. each) diced tomatoes
1 chipotle chili pepper, finely chopped
1 tsp. granulated sugar
4 bacon slices, cooked almost crisp and chopped
1 cup fresh bread crumbs
2/3 cup finely chopped onion
1/4 cup chopped fresh parsley (or 1 tbsp. flakes)
1 large egg, fork-beaten
2 cloves garlic, minced (or 1/2 tsp. powder)
1 tsp. dry mustard
1/4 tsp. salt
1 1/2 lbs. ground beef
1 tbsp. cooking oil
2 tbsp. sour cream
1 tbsp. finely chopped fresh parsley, for garnish
Serves 6
Put tomatoes, chili pepper and sugar into 3 1/2 to 4 quart slow cooker.
Stir well.
Combine next 8 ingredients in large bowl.
Add ground beef.
Mix well.
Roll mixture into 2" balls using 1/4 cup for each.
Makes about 18 meatballs.
Heat cooking oil in large frying pan on medium.
Add meatballs in 2 batches.
Cook for 8 to 10 minutes per batch, turning occasionally, until browned.
Add to tomato mixture.
Stir gently.
Cover.
Cook on Low for 8 to 10 hours or on High for 4 to 5 hours.
Remove meatballs with slotted spoon to large serving bowl.
Skim and discard any fat from surface of tomato mixture.
Add sour cream to tomato mixture.
Stir well.
Pour over meatballs.
Toss gently.
Garnish with second amount of parsley.