Dump frozen chicken meatballs in the metal baking pan and 2 other pantry staples for a meal so delicious your husband will be begging for more.

This 3-ingredient oven chicken using frozen chicken meatballs is the kind of weeknight lifesaver every busy family needs. You literally dump the frozen meatballs in a metal baking pan, add two pantry staples, and let the oven do the work. The meatballs soak up a sweet-savory sauce while they bake, turning into something that tastes like you fussed over it all afternoon. It’s especially handy on those nights when you forgot to thaw anything, but still want a warm, comforting meal that will have your husband and kids asking for seconds.

These saucy chicken meatballs are perfect spooned over hot cooked white or brown rice, buttered egg noodles, or even mashed potatoes to catch all that sticky glaze. Add a simple side salad, steamed green beans, or roasted broccoli for a little color and crunch. They also work wonderfully tucked into toasted hoagie rolls with a slice of cheese for easy meatball subs, or served with toothpicks as a casual appetizer for game night or family gatherings.

Servings: 4

1 (24–32 oz) bag frozen fully cooked chicken meatballs

Preheat your oven to 375°F (190°C). Lightly grease a metal baking pan (9x13-inch works well) with a bit of oil or nonstick spray for easier cleanup.

Dump the frozen chicken meatballs straight from the bag into the metal baking pan and spread them into an even layer. No need to thaw them first.

In a medium bowl, whisk together the barbecue sauce and grape jelly until smooth and well combined. Taste and adjust if you like it a little sweeter (more jelly) or tangier (more barbecue sauce).

Pour the sauce mixture evenly over the frozen meatballs in the pan. Use a spoon or spatula to gently toss and coat all the meatballs so each one is covered in sauce.

Cover the metal baking pan tightly with aluminum foil. This helps the meatballs heat through evenly and keeps the sauce from drying out while the centers warm.

Bake, covered, in the preheated oven for 25 minutes. Carefully remove the foil (watch for hot steam), stir the meatballs, and spoon some sauce from the bottom of the pan over the tops.

Return the pan to the oven, uncovered, and bake for an additional 10–15 minutes, or until the meatballs are heated through and the sauce is bubbly and slightly thickened. The internal temperature of the meatballs should reach at least 165°F (74°C).

Give the meatballs one last stir to coat them well in the glossy sauce. Let them rest for 3–5 minutes before serving so the sauce clings nicely. Serve hot with your favorite sides.

You can easily tweak this simple recipe to fit your family’s tastes and what you have in the pantry. For a little heat, stir 1–2 teaspoons of crushed red pepper flakes or a splash of hot sauce into the barbecue and jelly mixture before pouring it over the meatballs. If your crew prefers a more savory flavor, swap grape jelly for apricot preserves or orange marmalade and use a smoky or hickory-style barbecue sauce. For picky eaters, choose a mild, sweet barbecue sauce and stick with grape jelly—they usually love the familiar sweet taste. You can also sprinkle shredded mozzarella or cheddar cheese over the top during the last 5 minutes of baking for a cheesy version. To add some hidden veggies, scatter a handful of frozen bell pepper strips or chopped onions into the pan with the meatballs before adding the sauce; they’ll roast right alongside and soak up flavor. Food safety tips: Always start with fully cooked, frozen chicken meatballs from a reputable brand and keep them frozen until you’re ready to cook. Do not leave the meatballs at room temperature for long periods before baking. Bake until the internal temperature of the meatballs reaches at least 165°F (74°C); use an instant-read thermometer to check a meatball from the center of the pan. If you plan to cool and store leftovers, refrigerate them within 2 hours of cooking in a covered container, and use within 3–4 days. Reheat leftovers until steaming hot all the way through before serving. Do not refreeze meatballs once they have been fully cooked and cooled.