In a large bowl,
combine the ground beef, parsley, breadcrumbs, egg, and Rancher Rub.
Shape mixture into approximately thirty 1-inch meatballs.
Heat a large, nonstick skillet over medium heat and brown the meatballs on all sides. Transfer the meatballs to a slow cooker.
Whisk together the ketchup and Hot Pepper Jelly and pour over the meatballs; stir to coat. Cook on low for 4 hours or on high for 2 hours, stirring occasionally, until the internal temperature of the meatballs reaches at least 165F.
