Spray a 4- to 6-quart slow cooker with cooking spray.
In a large bowl, stir together beef, pork, egg, onion, bread crumbs, Worcestershire, mustard, and Creole seasoning. Shape mixture into 1½-inch balls.
In a medium bowl, stir together barbecue sauce, preserves, garlic, and ginger. Spread ½ cup mixture in bottom of prepared slow cooker. Add meatballs to slow cooker; pour remaining sauce all over meatballs.
Cover and cook on high until a meat thermometer inserted in center of meatballs registers 160°, about 4 hours.
Notes
Lean ground beef works best in this recipe; ground beef with a higher fat content can cause the finished sauce to be a bit greasy.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/sweet-and-tangy-party-meatballs-recipe/