The meatballs can be cooked up to a day in advance and refrigerated.
Combine the chili sauce, ketchup, barbecue sauce, grape jelly, hot-pepper jelly, and mustard in a saucepan. Gradually raise the heat to a simmer, whisking occasionally.
Pour the chili mixture into a slow cooker or large, heavy-bottomed pan and add the meatballs and sausages. If using a slow cooker, heat for 2 to 4 hours on high, stirring from time to time. On the stovetop, simmer gently, stirring often, until heated through. Serve warm.
Now, this is meatballs!
Combine the meats in a large bowl and break them up with your hands. Add the bread crumbs, Parmesan cheese, garlic, anise seed (if using), basil, oregano, and salt and pepper and, with your hands, work until well blended. Add the eggs and milk and continue to mix by hand until evenly combined. Do not overwork the mixture, or the meatballs will not be tender.
Measure and shape the meatballs: For small meatballs, use about 2 tablespoons. For golf ball–size meatballs, use about ¼ cup.
Choose a Cooking Method:
To bake: Preheat the oven to 400°F. Lightly grease a large, rimmed baking sheet or coat it with cooking spray.
Place the meatballs on the sheet. Bake for 22 to 30 minutes, or until, when you cut one open, you see that the center is no longer pink. (Larger meatballs need to cook longer.) Transfer the meatballs to a large platter and set them aside to cool.
To panfry: Coat the bottom of a large skillet with olive oil and warm it over medium-low heat. Add the meatballs, leaving enough space between them to be able to turn them to brown all surfaces evenly. (Do this in batches, if necessary.) Cook, turning the meatballs frequently, until, when you cut one open, you see that the center is no longer pink.
Makes 24 to 48 meatballs.