Combine all the ingredients for the glaze in the crockpot. Cook on high, uncovered, for 15 minutes.
While the glaze is cooking, prepare the meatballs. In a large bowl, combine all the ingredients for the meatballs, except the olive oil. Mix until well blended. Shape into 24 meatballs.
Add one tablespoon of olive oil to a skillet, cook the meatballs over medium heat until browned. Work in batches to avoid overcrowding the skillet. Add the meatballs to the slow cooker and stir to coat with glaze.
Cover the crockpot and cook on low for 2 ½ hours, or until the internal temperature of a meatball tested with a thermometer reads 165°F. Garnish with chopped parsley and serve.
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