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There are never any leftovers!

Easy slow cooker recipes are worth their weight in gold—and the one I make for nearly every party is no exception. The tender cocktail meatballs lacquered in a sweet and savory glaze are the first thing that comes to mind when I need to whip up something quick for a potluck, picnic, or any type of gathering. While they always earn rave reviews, most people who ask about the recipe are shocked to find out how easy it is. In fact, you only need three ingredients: frozen meatballs, cranberry sauce, and chili sauce. Here’s how to replicate the magic yourself.

How to Make Slow Cooker Meatballs

Throw a bag of frozen meatballs (2 to 3 pounds), a can of whole berry cranberry sauce (14 ounces), and a bottle of chili sauce (12 ounces) into a slow cooker. Stir everything together, and let them cook on high until the meatballs are tender, about 2 to 3 hours. That’s it! The hardest part is finding an outlet at the party to plug your slow cooker into.

You can also make Allrecipes community member fabeveryday’s Crock Pot Party Meatballs recipe, which calls for adding 1/2 cup of lemon juice and a couple drops of hot sauce to the slow cooker with the frozen meatballs, cranberry sauce, and chili sauce. The citrus and the hot sauce give the meatballs an extra burst of bright acidity and a little kick, which is a lovely contrast to the sweet-tangy chili sauce and cranberry mixture. But I’ve made the recipe without those additions dozens of times and have never gotten any complaints!

Slow Cooker Meatball Tips and Variations

• Swap the cranberry sauce for grape jelly. This is a popular variation I’ve tried that earns an equal amount of praise. I just prefer the tanginess of cranberry sauce (whole berry or jellied). Your favorite barbecue sauce will also work in place of chili sauce.
• Use smoked sausages instead of meatballs. Bite-sized Lit’l Smokies take less time to heat up in the slow cooker and also pair well with the sauce.
• Pick up any type of meatball. I like “home-style” beef and pork frozen meatballs, but any type will work (think: Italian or Swedish).
• Serve ’em with slider buns. They taste great sandwiched between two pieces of white bread.
• Try the stovetop method. If you don’t have a slow cooker, you can also make the meatballs in a Dutch oven or other pot. Cover the mixture (the sauce platters) and simmer on medium high until they’re cooked through. Then transfer the meatballs to a platter or plate.
• Save leftovers in the sauce. If you’re lucky enough to have leftovers (I never do!), they’ll keep for up to 4 days in an airtight container in the refrigerator.