My uncle brought this sweet and savory appetizer to our family cookout and it was gone in minutes. You will not believe this sticky crowd pleaser only takes 3 ingredients to make.

These 3-ingredient grape jelly meatballs are the exact sweet and savory appetizer my uncle brought to our family cookout last summer—and they disappeared in minutes. It’s one of those old-school Midwestern party recipes that’s been passed around for decades because it’s ridiculously easy and always a hit. You toss everything into a slow cooker (or a pot on the stove), let it bubble away, and end up with tender beef meatballs coated in a glossy, dark purple-brown sauce that tastes way more complex than the ingredient list would suggest. This is my go-to when I need something crowd-pleasing but don’t have time for anything fussy.

Serve these meatballs straight from a white ceramic serving bowl with toothpicks or small forks so people can easily grab a bite. They’re great alongside other cookout favorites like veggie trays, chips and dip, and sliders. If you want to turn them into more of a meal, spoon them over buttered egg noodles, white rice, or mashed potatoes so the sticky-sweet sauce has something to soak into. A crisp green salad or some roasted veggies on the side helps balance the richness, and a cold beer or sparkling water with lime pairs really well with the sweet and tangy flavors.

Servings: 12

2 pounds frozen fully cooked beef meatballs

Add the grape jelly and chili sauce to a slow cooker (at least 3-quart size). Stir until the jelly starts to break up and the sauce looks mostly combined. It doesn’t have to be perfectly smooth yet; it will melt together as it heats.

Pour the frozen beef meatballs into the slow cooker and gently stir to coat them as evenly as you can with the jelly-chili mixture.

Cover and cook on HIGH for 2 to 3 hours, or on LOW for 4 to 5 hours, until the meatballs are heated through and the sauce is glossy and slightly thickened. Stir once or twice during cooking so all the meatballs are well coated.

Once hot, switch the slow cooker to WARM for serving. Give the meatballs a final stir so they’re all shiny and coated in the dark purple-brown sauce, then transfer to a white ceramic serving bowl if you like, or serve straight from the slow cooker with toothpicks.

You can tweak this three-ingredient base a few different ways while keeping it weeknight- and party-friendly. For a little kick, use a spicy chili sauce or stir in a pinch of red pepper flakes (this technically adds an ingredient, but it won’t change the core recipe). If you prefer turkey or pork, swap the beef meatballs for frozen turkey or pork meatballs; just make sure they’re fully cooked, not raw. To keep things on the sweeter side, use a sweeter style of grape jelly; for a slightly more tart finish, choose a jelly labeled as ‘concord grape’ or ‘no sugar added’ and taste the sauce before serving. If you don’t have a slow cooker, you can make these on the stovetop: combine the grape jelly and chili sauce in a large pot over low heat, stir until melted and smooth, add the frozen meatballs, cover, and simmer on low for 20 to 30 minutes, stirring occasionally, until heated through and tender. For food safety, always start with fully cooked frozen 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 in the center before serving, and keep them at a safe serving temperature (above 140°F) if they’re sitting out on a buffet. Refrigerate leftovers within 2 hours in a shallow, covered container, and reheat gently on the stovetop or in a slow cooker until steaming hot before serving again.