Pour frozen meatballs in the slow cooker with 2 pantry staples and your husband will think you slaved away all afternoon.

This little slow cooker trick is one of those recipes that feels like it came straight out of a church basement potluck in the Midwest. You start with a bag of frozen beef meatballs, pour them right into the crock, and then add just two pantry staples to make a glossy, tangy-sweet sauce that tastes like you fussed all afternoon. It reminds me of the party tables I grew up with—slow cookers lined up, each one full of something warm and welcoming. This version is perfect for when company’s coming, the game is on, or your husband is on his way home and you want the house to smell like you’ve been cooking for hours, even if you only spent five minutes at the counter.

Serve these party meatballs straight from the warm slow cooker with toothpicks for easy nibbling, or spoon them over buttered egg noodles or fluffy white rice to turn them into a simple supper. They’re also lovely piled into soft slider buns with a slice of cheddar or Swiss. On a buffet table, I like to set them alongside a simple relish tray—celery sticks, carrot coins, pickles, and cubes of cheese—just like we did at every Midwestern gathering. A crisp green salad or a pan of baked beans rounds out the plate and keeps that old-fashioned potluck feeling alive.

Servings: 10-12 as an appetizer, about 6 as a main dish

1 (32-ounce) bag frozen fully cooked beef meatballs

Place the frozen beef meatballs in the bottom of the slow cooker. They can go in straight from the freezer; no thawing is needed. The meatballs should be scattered in an even layer so the sauce can reach them all.

In a medium bowl, whisk together the chili sauce and grape jelly until mostly smooth. A few little jelly bits are fine; they will melt as the meatballs cook.

Pour the chili sauce and grape jelly mixture evenly over the frozen meatballs, using a spatula to scrape every bit of sauce out of the bowl.

Gently stir the meatballs so they are all lightly coated in the sauce, being careful not to splash. It’s all right if some are not completely covered; the sauce will loosen and spread as it heats.

Cover the slow cooker with the lid. Cook on HIGH for 2 to 3 hours, or on LOW for 4 to 6 hours, until the meatballs are heated all the way through and the sauce is hot and slightly thickened. Give them a gentle stir once or twice during cooking, if you’re nearby, to help everything heat evenly.

Once the meatballs are piping hot in the center and the sauce is glossy, turn the slow cooker to WARM for serving. Stir again before setting out, then serve the meatballs straight from the crock with toothpicks or a small spoon.

If you grew up in the Midwest, you’ve probably seen a dozen versions of these party meatballs on potluck tables. You can swap the grape jelly for cranberry sauce in the fall, or for apricot preserves if that’s what you have on hand. A tablespoon of Worcestershire sauce or a teaspoon of dry mustard whisked into the sauce gives a deeper, more savory flavor. If your family likes a little kick, stir in 1/4 to 1/2 teaspoon of red pepper flakes or a spoonful of hot sauce. For a slightly less sweet version, use half grape jelly and half canned tomato sauce. You can also use turkey or pork meatballs instead of beef, as long as they are fully cooked and frozen. For food safety, always start with fully cooked frozen meatballs from a reputable source, and keep them frozen until you’re ready to cook. Make sure your slow cooker is set to HIGH or LOW as directed, not WARM, for the initial heating; the meatballs and sauce should reach at least 165°F in the center before serving. If you’re serving these at a party, keep the slow cooker on WARM and don’t leave them out at room temperature for more than 2 hours. Refrigerate leftovers promptly in a shallow container, and reheat thoroughly before enjoying again.