My aunt made a huge batch of these for the cookout and I stood by the table eating them all. You only need 3 ingredients for the absolute best bite ever

My aunt first carried these sweet peach meatballs into our family cookout in an old chipped casserole dish, and I still remember how we all ended up hovering by the table with toothpicks in hand. They’re the kind of thing you can throw together when the house is already full, the grill is smoking, and you don’t want one more fussy dish to babysit. Just three simple ingredients—frozen meatballs, a jar of peach preserves, and a bottle of chili sauce—melt down into a sticky, golden glaze that clings to every bite. It’s the kind of practical, crowd-pleasing recipe that fits right into a Midwestern church basement potluck or a backyard gathering, and it tastes like you fussed a whole lot more than you did.

Serve these southern 3-ingredient sweet peach meatballs piled high on a white platter with toothpicks or cocktail skewers for easy grabbing. They’re perfect alongside classic cookout fare: potato salad, baked beans, coleslaw, and a tray of fresh veggies with ranch. If you’d like to stretch them into a meal, spoon them over hot buttered rice or fluffy mashed potatoes so that sticky, peachy sauce has something to soak into. A crisp green salad or simple buttered corn on the cob balances the sweetness and makes the plate feel complete.

Servings: 10-12 as an appetizer

2 pounds frozen fully cooked cocktail-size meatballs

Place the frozen meatballs in a large slow cooker (4-quart or larger). No need to thaw them first.

In a medium saucepan, combine the peach preserves and chili sauce. Set the pan over medium heat and cook, stirring often, until the preserves loosen and the mixture is smooth and just starting to bubble, 3 to 5 minutes.

Pour the warm peach-chili mixture evenly over the frozen meatballs in the slow cooker. Use a spoon to gently stir and coat all the meatballs with the sauce.

Cover the slow cooker and cook on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours, until the meatballs are heated through and the sauce is thick, glossy, and clinging to the meatballs. Stir once or twice during cooking to keep everything coated.

Once hot all the way through, switch the slow cooker to WARM for serving. The sauce will continue to thicken slightly as it stands, giving the meatballs that sticky, caramelized look.

For a more caramelized finish like you’d see on a party platter, you can transfer the hot, sauced meatballs to a foil-lined baking sheet and broil them on the top rack for 3 to 5 minutes, watching closely, just until the glaze looks bubbly and lightly browned in spots.

Serve the meatballs warm on a white ceramic plate or platter, spooning extra peachy glaze over the top. Add toothpicks for easy eating and keep the rest in the slow cooker on WARM so folks can come back for seconds.

If you prefer a little kick, stir 1 to 2 teaspoons of crushed red pepper flakes or a dash of hot sauce into the peach-chili mixture before pouring it over the meatballs (this doesn’t change the core 3-ingredient base; think of it as seasoning). For a smokier flavor that leans into cookout territory, you can swap half of the chili sauce for your favorite smoky barbecue sauce, still keeping the recipe simple and familiar. If you’d like these more savory, add a splash of Worcestershire sauce and a pinch of black pepper. To make them on the stovetop instead of in a slow cooker, place the frozen meatballs and sauce in a large, deep skillet or Dutch oven, cover, and simmer over low to medium-low heat for 25 to 35 minutes, stirring occasionally, until heated through and glazed. For smaller gatherings, halve all three ingredients and use a smaller slow cooker. Food safety tips: Always start with fully cooked, frozen meatballs from a reputable source 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; a quick-read thermometer makes this easy. Keep the slow cooker on WARM if they’ll sit out for a party, and try not to leave them at room temperature for more than 2 hours. Promptly refrigerate leftovers in a shallow container and reheat thoroughly before eating.