My sister begs me to make these for every tailgate. Can not believe it is just 3 ingredients

When ready to serve, transfer the hot meatballs with plenty of sauce to the foil-lined serving platter. Insert wooden toothpicks into several meatballs for easy grabbing, and keep extra toothpicks nearby. Serve warm, spooning additional sauce over the top so they look richly coated and inviting.

You can nudge this three-ingredient classic in a few directions without complicating it. For a slightly smokier flavor, use a spicy chili sauce or stir in a tablespoon of your favorite barbecue sauce (this technically adds a fourth ingredient, but it stays true to the original spirit). If you prefer a little heat, choose a hot grape jelly or add a pinch of red pepper flakes to the sauce as it warms. Turkey or pork meatballs can replace beef if that’s what you keep in the freezer; just be sure they’re fully cooked and cocktail-size so the sauce-to-meat ratio stays right. To make these ahead, cook as directed, cool, and refrigerate in the sauce for up to 2 days; rewarm gently on the stovetop or in a slow cooker until the glaze is loose and shiny again. For serving, you can keep the meatballs in a warm slow cooker and then transfer batches to a foil-lined platter so they always look freshly glazed for guests.