MEATBALLS:

3 lb. lean ground beef
1 1/3 c. fine dry bread crumbs
2 tsp. seasoned salt
1/2 tsp. garlic powder
1/2 tsp. pepper
2 tsp. Worcestershire sauce
1 sm. onion, chopped
2 eggs
2 tbsp. oil

SAUCE:

18 oz. bottle (1 3/4 c.) Hickory Smoked barbecue sauce
3 tbsp. firmly packed brown sugar
2 tsp. Worcestershire sauce
24 hard rolls or sandwich buns

In large bowl, combine ground beef, bread crumbs, seasoned salt, garlic powder, pepper, Worcestershire sauce, onion and eggs; mix well. Using 1 heaping teaspoonful for each, shape meat mixture into balls. In large skillet, brown meatballs in oil; drain. Place meatballs in slow cooker or ungreased 13 x 9 inch pan (3 quart) baking dish.

In medium bowl, combine all sauce ingredients; blend well. Pour over meatballs; stir gently. Cook slowly in slow cooker until thoroughly heated, 1 to 1 1/2 hours, or bake covered in baking dish at 325 degrees for about 45 minutes. To serve, spoon about 4 meatballs to each roll or bun.