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

1. Place the frozen meatballs into the bowl of a slow cooker. No need to thaw them first.

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

3. Pour the honey garlic mixture evenly over the meatballs, stirring gently to coat them as well as you can.

4. Cover and cook on LOW for 3–4 hours or on HIGH for 1 1/2–2 hours, stirring once or twice during cooking so the sauce coats all the meatballs.

5. Once the meatballs are heated through and the sauce is bubbly and slightly thickened, switch the slow cooker to the WARM setting for serving.

6. Give everything a final stir, taste, and adjust if needed (you can drizzle in a little extra honey or a pinch of salt). Serve hot as an appetizer or over rice or noodles for a main dish.

For picky eaters, you can dial back the garlic by using just 2 cloves or even substituting 1 teaspoon of garlic powder for a milder flavor. If your family likes a little tang, whisk 1/4–1/3 cup of ketchup or low-sodium soy sauce into the honey and garlic before pouring it over the meatballs—this gives the sauce a sweet-and-sour or teriyaki-style twist. To add a bit of heat for the grown-ups, stir in 1–2 teaspoons of sriracha, hot sauce, or crushed red pepper flakes. You can also sprinkle sliced green onions or sesame seeds over the top right before serving for a nice pop of color and texture. If you prefer homemade meatballs, just brown them in a skillet first to help them hold together, then add them to the slow cooker with the sauce and cook on LOW for 2–3 hours. For a slightly lighter version, choose turkey or chicken meatballs and serve them with brown rice and a big tray of raw veggies so everyone can build their own plates the way they like.