Dump frozen pork meatballs in the slow cooker and 2 other simple items to get a meal so delicious your friends will be begging for more.

These 3-ingredient slow cooker star-spangled meatballs are the kind of no-fuss recipe every busy family needs in their back pocket. You literally dump frozen pork meatballs into the slow cooker, add a bright, tangy-sweet sauce made from orange marmalade and barbecue sauce, and let it all simmer into something that tastes like you fussed for hours. It’s perfect for potlucks, game days, or a fun, easy weeknight dinner when you want big flavor with almost no effort.

Serve these saucy meatballs right out of the slow cooker to keep them warm. For a meal, spoon them over buttered egg noodles, rice, or mashed potatoes with a simple green salad or steamed green beans on the side. For parties, stick toothpicks in each meatball and set them out with extra napkins and maybe a tray of cut veggies and ranch. They also tuck nicely into soft slider buns with a slice of cheese or a few pickles for an easy handheld option.

Servings: 6

2 pounds frozen fully cooked pork meatballs

Place the frozen fully cooked pork meatballs in an even layer on the bottom of a 4- to 6-quart slow cooker. It’s fine if they pile up a bit, but try to spread them out so the sauce can reach everything.

In a medium bowl, whisk together the orange marmalade and barbecue sauce until smooth and well combined. The mixture should look like a bright, glossy orange sauce.

Pour the orange barbecue sauce evenly over the frozen meatballs, using a spatula to scrape out every bit of the sauce. Gently toss the meatballs so they are all coated on the outside.

Cover the slow cooker with the lid and cook on HIGH for 2 to 3 hours or on LOW for 4 to 6 hours, or until the meatballs are heated all the way through and the sauce is bubbling around the edges.

Gently stir the meatballs once about halfway through the cooking time to re-coat them in the sauce and make sure none are drying on top.

Once the meatballs are hot in the center (at least 165°F if you check with a food thermometer), switch the slow cooker to the WARM setting for serving. Give them a final stir so they’re glossy and coated, then serve straight from the slow cooker with your favorite sides or as an appetizer.

For picky eaters, choose a mild, sweeter barbecue sauce and, if needed, cut the orange marmalade down to 3/4 cup and add 1/4 cup ketchup to make the sauce taste more familiar. If your family likes a little kick, use a smoky or spicy barbecue sauce and stir in 1/4 teaspoon crushed red pepper flakes or a dash of hot sauce along with the marmalade. You can also add 1 teaspoon garlic powder or onion powder to the sauce before pouring it over the meatballs for extra savory flavor without adding more ingredients to your shopping list. For a more meal-style presentation, serve the meatballs over cooked rice, buttered noodles, or inside toasted slider buns with shredded cheese and pickles. To add a touch of freshness, sprinkle chopped green onions or parsley over the top right before serving. Food safety tips: Always start with frozen fully cooked meatballs from a reputable brand and keep them frozen until you’re ready to cook. Do not thaw them on the counter. Cook them in the slow cooker until they reach at least 165°F in the center; this is especially important if your slow cooker runs on the cooler side. Keep the lid on as much as possible so the temperature stays high and consistent. Once cooked, do not leave the meatballs sitting at room temperature for more than 2 hours (or 1 hour if it’s very warm in the room). If you have leftovers, cool them quickly, transfer to an airtight container, and refrigerate within 2 hours; eat within 3 to 4 days, reheating until steaming hot before serving.