‘Church Crowd Favorite’: Just 3 ingredients. I bring this to every potluck because the bowl is always empty first.

Instructions

1. Place the frozen meatballs into your  slow cooker—no need to thaw.

2. In a small  bowl, whisk together the  honey and minced garlic until fully combined.

3. Pour the honey-garlic mixture evenly over the meatballs. Stir gently to coat.

4. Cover and cook on LOW for 3–4 hours or on HIGH for 1½–2 hours, stirring once or twice.

5. Once heated through and the sauce is bubbly, switch to the WARM setting. Stir once more before serving.

Serving Suggestions

• As an appetizer: Keep warm in the slow cooker with toothpicks on the side.

• For a main dish: Serve over steamed rice, buttered egg noodles, or mashed potatoes to soak up the sauce.

• For balance: Pair with a crisp green salad, roasted vegetables, or steamed broccoli.

Easy Variations

• Add tang: Mix ¼ cup ketchup or soy sauce into the honey-garlic glaze.

• Adjust heat: Stir in 1–2 teaspoons of sriracha or crushed red pepper.

• Simplify: Use 2 cloves of garlic or 1 teaspoon of garlic powder for a milder flavor.

• Garnish: Finish with sliced green onions or a sprinkle of sesame seeds.

Helpful Tip
For a lighter option, use turkey or chicken meatballs. If you prefer homemade, brown them in a skillet first, then add to the slow cooker and cook on LOW for 2–3 hours.