My dad stood by the slow cooker at the cookout and ate these straight from the serving spoon. Just 3 ingredients.

These southern 3-ingredient barbecue meatballs are the kind of thing you set out for a cookout and then watch disappear before the rest of the food is even ready. They’re sweet, tangy, and just a little smoky, with that glossy, sticky barbecue glaze that clings to every meatball. This is a classic Midwestern party trick that’s been making the rounds at church potlucks, graduation parties, and backyard barbecues for years—just frozen meatballs, barbecue sauce, and grape jelly. Everything simmers away in the slow cooker until the meatballs are tender and the sauce turns into a rich, caramelized coating. It’s exactly the kind of recipe a dad might stand over, spoon in hand, “taste-testing” half the batch before guests arrive.

Serve these meatballs straight from a warm cast iron skillet or slow cooker on the buffet table with toothpicks for easy grabbing. They’re great over buttered egg noodles, mashed potatoes, or white rice if you want to turn them into a full meal. For a cookout, pair them with coleslaw, baked beans, corn on the cob, and a simple green salad. A basket of soft dinner rolls or slider buns lets everyone make their own little sandwiches. A crisp, cold drink—like sweet tea or lemonade—balances the rich, sticky-sweet barbecue glaze.

Servings: 8

2 pounds frozen fully cooked homestyle meatballs

Add the barbecue sauce and grape jelly to a slow cooker. Stir well until the jelly is mostly broken up and the mixture looks smooth and combined.

Pour the frozen meatballs into the slow cooker and gently stir to coat them evenly in the sauce mixture.

Cover and cook on LOW for 4 to 6 hours, or on HIGH for 2 to 3 hours, until the meatballs are heated all the way through and very tender. Stir once or twice during cooking to make sure every meatball gets a good coating of sauce.

About 20 to 30 minutes before serving, remove the lid and let the meatballs cook uncovered on HIGH to help the sauce thicken and get glossy and sticky. Stir occasionally so nothing sticks to the bottom.

For that caramelized, slightly charred edge like you’d get at a cookout, transfer the hot meatballs and plenty of sauce to a preheated cast iron skillet. Spread them into an even layer and slide the skillet under the broiler on HIGH for 3 to 5 minutes, just until the sauce bubbles and darkens in spots around the edges. Watch closely so they don’t burn.

Serve the meatballs right in the warm cast iron skillet or return them to the slow cooker set to WARM. Spoon extra sauce over the top so they look shiny and inviting, and set out toothpicks or a serving spoon for easy snacking.

You can easily tweak these meatballs to fit your family’s tastes. For kids who like things a little sweeter and milder, use a honey or brown sugar-style barbecue sauce and stick with regular grape jelly. For a bit of heat, choose a spicier barbecue sauce or stir in 1 to 2 teaspoons of crushed red pepper flakes or hot sauce along with the jelly. If your crew prefers more tang than sweet, swap half of the grape jelly for canned jellied cranberry sauce or add 1 to 2 tablespoons of apple cider vinegar. To make them feel more like a meal, serve over rice or mashed potatoes and sprinkle with sliced green onions or chopped parsley for a fresh touch. If you don’t have a slow cooker, you can bake everything in a covered baking dish at 325°F (165°C) for about 45 to 60 minutes, stirring once halfway through, then finish in a cast iron skillet under the broiler to get those caramelized edges. For picky eaters, choose plain homestyle meatballs (not Italian-style with herbs) and a very smooth barbecue sauce so there aren’t any visible chunks. Food safety tips: Use only frozen, fully cooked meatballs from a reputable brand and keep them frozen until you’re ready to cook. Make sure the meatballs are heated to at least 165°F (74°C) in the center before serving; a quick-read thermometer works well for this. Keep the slow cooker on WARM if the meatballs will sit out for a party, and try not to leave them at room temperature for more than 2 hours. Refrigerate leftovers in a covered container within 2 hours and reheat until steaming hot before serving again.