Combine blended cherries, Sriracha, soy sauce, vinegar, ketchup, garlic powder, and onion powder in a small saucepan. Heat the sauce over medium heat, stirring occasionally, until everything is well-combined. Adjust seasoning to taste (add more Sriracha for extra heat, or more cherries for sweetness).
Season thawed meatballs with the black pepper, onion powder, garlic powder, and salt and place in a slow cooker or smoker. Add Papa Jacks Steak & Chop Marinade and toss to coat. Pour Cherry Bomb Sauce over meatballs and stir. Cook on Low for 3 to 4 hours.
