- Preheat oven to 375°F. In large bowl, combine first 5 ingredients; salt and pepper as desired. Form into about 36 (1-inch) meatballs.
- Firmly press one olive half, cut-side up, into each meatball, creating an eye. Form meat around olive to hold in place securely. Place meatballs on large greased baking sheet, olive-side-up. Bake 15 minutes.
- In a greased 3-quart or larger slow cooker, combine chili sauce and Bacon Pepper Jam. Add cooked meatballs. Gently toss to coat. Cook on LOW 1-3 hours.
- Reduce heat to WARM to serve.
Makes 12 servings.
Make ahead: Prepare through step 2, cool and refrigerate in a storage container up to 1 day ahead. Add 30 minutes to slow cook time.