Prep the crockpot. Lightly spray the inside of your slow cooker with nonstick spray for easier cleanup. A 4–6 quart crockpot works well for this amount.

Add the meatballs. Place the frozen meatballs in an even layer. No need to thaw first.

Build the sauce. Pour in the pasta sauce (or barbecue sauce). If your sauce is very thick, stir in the broth to loosen it slightly. You want the meatballs mostly covered.

Season it. Add onion, garlic, Italian seasoning, and optional brown sugar or honey. Sprinkle in red pepper flakes if you like a little kick. Stir gently to coat the meatballs.

Cook low and slow. Cover and cook on Low for 4–6 hours or on High for 2–3 hours, until the meatballs are heated through and the sauce is bubbling.

Adjust to taste. Stir and taste the sauce. Add salt and pepper as needed. If it’s too thick, splash in more broth. If it’s too thin, uncover and cook on High for 15–20 minutes to reduce.

Serve. Spoon over pasta, rice, or potatoes, or pile into toasted hoagie rolls. Top with Parmesan and fresh herbs.

Keep warm. Switch to the Warm setting for up to 2 hours if dinner timing is flexible. Stir occasionally.