• In a large bowl, mix 1 pound of pork, 1 pound of beef, 1 egg, ½ cup of breadcrumbs, ¼ cup of milk, 3 cloves of garlic, 1 grated onion, 1 teaspoon of salt, ½ teaspoon of pepper, and ½ teaspoon of smoked paprika.
  
• Roll into small meatballs, about 1½ inches each.
  
• Heat a skillet over medium-high heat with a drizzle of oil. Brown the meatballs on all sides for 5 to 6 minutes. They don’t need to be fully cooked through yet.
  
• In a bowl, whisk together ½ cup of maple syrup, ¼ cup of Dijon, 2 tablespoons of whole grain mustard, ¼ cup of soy sauce, 2 tablespoons of vinegar, 3 cloves of garlic, and ¼ teaspoon of red pepper flakes.
  

Simmer (Stovetop Method).

• Pour the sauce into the skillet. Reduce heat to medium-low and simmer for 12 to 15 minutes until the meatballs are cooked through and the sauce is thick and glossy.
  

Slow Cooker Method:

• Add the seared meatballs and sauce to a slow cooker. Cook on low for 2 hours until the sauce thickens and the meatballs are tender.
• Keep warm and serve straight from the pot, toothpicks highly encouraged.