In a large mixing bowl, combine the ground beef, chopped onions, garlic, thyme, egg, breadcrumbs, crushed red pepper, salt and pepper.
Using your hands, mix the meat and seasonings until evenly distributed.
Roll 1-1 1/2-inch meatballs. Mixture makes about 2 dozen.
In a small mixing bowl, use a whisk to combine the sriracha, honey, brown sugar, barbecue sauce and paprika until smooth.
Put the meatballs in a crock-pot and turn it on high. Pour the sauce over the meatballs and stir to ensure even distribution.
Cook the meatballs in the crock-pot on high for 4 hours, stirring periodically to avoid burning the bottom layer. Turn the heat to low if you feel your crock-pot is cooking too quickly, as these appliances vary in heat.