Throw frozen pork meatballs in the slow cooker and 2 other pantry staples to get a meal so tasty your whole family will be begging for more.

These 3-ingredient slow cooker Flag Day bites take me right back to small-town potlucks at the church basement, where every table had a slow cooker humming in the corner. This is the kind of practical, no-fuss recipe you make when the grandkids are coming over, the parade is on TV, and you don’t want to be stuck in the kitchen. Frozen pork meatballs go straight into the slow cooker with just two trusty pantry staples—grape jelly and barbecue sauce—to create a sweet, tangy glaze that tastes like you fussed all afternoon. It’s a modern shortcut built on the same cozy flavors Midwestern families have loved for generations.

Serve these Flag Day bites right from the slow cooker on the warm setting with toothpicks for easy nibbling. They’re wonderful alongside coleslaw, potato salad, baked beans, or a simple green salad. For something more filling, spoon them over buttered egg noodles, white rice, or mashed potatoes. Add a tray of cut-up veggies and ranch dressing, and you’ve got a full spread that feels like a small-town picnic without breaking a sweat.

Servings: 8-10

2 pounds frozen fully cooked pork meatballs

Place the frozen pork meatballs in an even layer on the bottom of a 4- to 6-quart slow cooker. They can be slightly piled up, but try to spread them out so the sauce will coat them well.

In a medium bowl, whisk together the grape jelly and barbecue sauce until smooth and well combined. The mixture should be pourable and glossy.

Pour the jelly–barbecue mixture evenly over the frozen meatballs, making sure all the meatballs are at least lightly coated. Use a spoon to gently stir and tuck the meatballs down so they’re mostly covered in sauce.

Cover the slow cooker with the lid and cook on HIGH for 2 to 3 hours or on LOW for 4 to 5 hours, or until the meatballs are heated through and the sauce is bubbling around the edges. Stir once or twice during cooking, if convenient, to coat the meatballs evenly.

Once the meatballs are hot all the way through, turn the slow cooker to WARM for serving. Give everything a final stir so each meatball is glossy and well sauced.

Serve the Flag Day bites straight from the slow cooker with toothpicks as an appetizer, or spoon them onto plates as a main dish. Keep the lid partially on to hold in the heat if you’re serving over several hours.

You can swap the grape jelly for other pantry-friendly preserves like raspberry, strawberry, or even apricot for a slightly different sweetness. If you like a little heat, stir 1 to 2 teaspoons of crushed red pepper flakes or hot sauce into the jelly–barbecue mixture before pouring over the meatballs. For a smokier, more robust flavor, choose a hickory or mesquite-style barbecue sauce; for something milder and more kid-friendly, use a honey or brown sugar barbecue sauce. If you’d like these a bit saucier for serving over rice or noodles, add an extra 1/2 cup of barbecue sauce and 1/4 cup of water before cooking. To stretch the dish for a crowd, stir in a drained can of pineapple chunks during the last 30 minutes of cooking for a sweet, festive touch. Food safety tips: Always start with frozen, fully cooked pork meatballs from a reputable source; check the package to confirm they are fully cooked, not raw. Cook the meatballs until they reach an internal temperature of at least 165°F (74°C) before serving; a small instant-read thermometer is helpful if you’re unsure. Keep the slow cooker covered while cooking, and once done, hold the meatballs on the WARM setting for no more than 2 to 3 hours. Refrigerate leftovers within 2 hours of turning off the slow cooker, and reheat thoroughly before enjoying again.