My aunt brings these to every spring potluck and there are never any leftovers. You only need 3 ingredients for this sticky sweet appetizer that will have everyone begging for the secret.

These slow cooker 3-ingredient grape jelly pork meatballs are my go-to potluck appetizer when life is busy but I still want to show up with something that tastes like I put in way more effort than I did. The recipe actually comes from my aunt, who has been bringing a crockpot full of these to every spring potluck and family gathering since I was a kid. The meatballs simmer in a sticky, dark burgundy grape jelly and BBQ sauce glaze that clings to every bite—sweet, tangy, and a little smoky. You toss everything in the slow cooker before work, and by the time you’re ready to head out, you’ve got perfectly round, juicy pork meatballs swimming in bubbling sauce that people will absolutely ask you the secret to.

Serve these meatballs straight from the slow cooker on the warm setting with a stack of toothpicks so people can grab and go. They’re great alongside a simple veggie tray, a big green salad, and a bowl of potato chips or pretzels for crunch. If you want to stretch them into more of a meal, spoon them over buttered egg noodles, white rice, or mashed potatoes so all that sticky sweet glaze has something to soak into. For drinks, they pair especially well with light beers, sparkling water with citrus, or a simple pitcher of iced tea or lemonade.

Servings: 10-12

2 pounds frozen fully cooked pork meatballs

Add the grape jelly and barbecue sauce to a 4- to 6-quart slow cooker. Stir well until the mixture looks mostly smooth and combined. It doesn’t have to be perfect; the heat will help everything melt together.

Pour the frozen pork meatballs into the slow cooker and gently stir to coat them as evenly as possible in the sauce. It’s okay if they’re not all fully covered yet; they’ll settle as they cook.

Cover the slow cooker with the lid and cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours, until the meatballs are heated through and the sauce is bubbling and glossy. Give them a gentle stir once or twice during cooking so every meatball gets a chance to soak in the glaze.

Once the meatballs are hot and the sauce has thickened into a sticky, dark burgundy glaze, switch the slow cooker to the WARM setting. Stir again to make sure every meatball is shiny and well coated.

Serve the meatballs straight from the slow cooker with toothpicks or small appetizer forks. Keep the lid partially on to hold in the heat between servings, and give them an occasional stir so the sauce stays evenly distributed and the meatballs don’t dry out on top.

Use this as a base and tweak it to fit your crowd while still keeping it simple. For a little heat, stir 1 to 2 teaspoons of crushed red pepper flakes or a few dashes of hot sauce into the jelly and BBQ mixture before adding the meatballs (this keeps the ingredient list easy if you consider pantry spices as freebies). If you prefer a slightly less sweet glaze, choose a tangier barbecue sauce or use a smoky variety to balance the grape jelly. You can also swap in turkey or beef meatballs if pork isn’t your thing—just make sure they’re fully cooked and similar in size so the timing stays the same. To make these feel more “dressed up” for a party, sprinkle chopped fresh parsley or sliced green onions over the top right before serving. For meal prep, cook the meatballs a day ahead, cool, and store them in the fridge right in the crock insert (if your slow cooker allows); reheat on LOW until hot and glossy before your event. If you’re feeding a larger crowd, you can easily double the recipe as long as your slow cooker is big enough—aim to keep it no more than about three-quarters full so the sauce can bubble and thicken properly.