Preheat oven to 350 degrees.
In a large bowl, combine the ground beef, sausage, bacon, crushed saltines, milk, bbq sauce, salt, black pepper, red pepper flakes and eggs. Mix together well with your hands.
Scoop out 1-tablespoon portions of meat mixture and roll them into balls with your hands.
Place the meatballs onto parchment-lined baking sheets and put the baking sheets in the freezer for 5 to 10 minutes for the meatballs to firm up.
Bake in oven on the center rack for about 25 to 30 minutes, turning once halfway through.
Heat the olive oil in a heavy pot or large skillet over medium-high heat.
Add meatballs in batches, making sure not to overcrowd the pan.
Cook, turning the meatballs occasionally to make sure they brown all over, 5 to 7 minutes per batch.
Drain on paper towels.
Place browned meatballs into crock of a slow cooker.
In a medium bowl, whisk together sauce ingredients until well blended.
Cover and heat on high in microwave for 2 minutes. Remove and whisk. Continue heating until mixture is warm.
Pour over meatballs in slow cooker.
Set slow cooker to low and cook for 1-2 hours gently stirring occasionally.
Switch cooker off or to “keep warm” setting.
Serve warm as an appetizer or as a main dish with steamed rice.