In a large bowl combine green onions, oats, egg product, 2 teaspoons of the lemon peel, the crushed red pepper and salt. Add ground beef; mix well. Form into 1-inch meatballs.
Lightly coat an unheated large nonstick skillet with cooking spray; place over medium-high heat until hot. Brown meatballs in skillet, turning occasionally. Meanwhile, in a small bowl combine spreadable fruit, the water, 1 tablespoon of the soy sauce, and 1 tablespoon of the lemon juice. Lightly coat an unheated 1½- or 2-quart slow cooker with cooking spray. Add meatballs to cooker and pour the fruit spread mixture over all in cooker.
Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours.
Using a slotted spoon, transfer the meatballs to a plate. In a small bowl whisk together the remaining 1 tablespoon soy sauce, 1 tablespoon lemon juice, the cornstarch, and remaining 1 teaspoon lemon peel. Whisk into the cooking liquid in slow cooker. Gently fold in the meatballs.
If using low-heat setting, turn to high-heat setting. Cover and cook about 10 minutes more or until thoroughly heated and sauce is slightly thickened. Serve meatballs over snow peas. If desired, sprinkle with black pepper and serve with lemon wedges.
Tip: To steam snow pea pods, place a steamer basket in a saucepan. Add water to just below the bottom of the basket. Bring water to boiling. Add pea pods to steamer basket. Cover and reduce heat. Steam for 2 to 4 minutes or until desired doneness.