1In a large bowl combine the meats, eggs, parsley and bread crumbs.
2It works well to squish the mixture with your hands. Add the onion mixture and season generously with sea salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Preheat the oven to 350 degrees F.
3Shape the meat into desired size. Coat a large sauté pan with olive oil and crushed red pepper and garlic and bring to a medium-high heat.
4Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes, or until the meatballs are cooked all the way through. If using right away, add them to your crock pot, If not, they can be frozen for later use.
5Place meatballs in your Crockpot that is set on low. Next pour A little more than half of the Iron Chef Sauce and glaze
6(About 25 oz) over the meatballs, add lime juice and extra crushed red pepper if desired. We don't want them swimming the idea here is to just cover and mix them in the sauce. Mix and cook on low for 4 to 6 hours. “OOH! that’s a spicy a meatball”