1. Prepare your crockpot. Lightly spray the inside of your slow cooker with non-stick cooking spray to make cleanup easier later.

2. Add the frozen meatballs. Pour the entire 2 lbs of frozen meatballs directly into your crockpot—no need to thaw them first, which is what makes this recipe so beautifully convenient.

3. Mix the sauce. In a medium bowl, whisk together the barbecue sauce, honey, ketchup, soy sauce, garlic powder, onion powder, and smoked paprika (if using) until everything is completely smooth and well combined.

4. Pour and coat. Pour the sauce mixture over the meatballs, then gently stir with a spoon to ensure every meatball gets coated in that gorgeous sauce.

5. Set it and forget it. Cover your crockpot with the lid and cook on LOW for 4 hours or HIGH for 2 hours. I prefer the low setting since it gives the flavors more time to meld together beautifully.

6. Stir halfway through. If you’re around, give the meatballs a gentle stir at the halfway point to redistribute the sauce, though this step isn’t absolutely necessary if you’re busy.

7. Check for doneness. The meatballs are ready when they’re heated through completely and the sauce has thickened into a sticky, glossy glaze that clings to each meatball.

8. Serve and garnish. Transfer to a serving dish, spoon extra sauce over the top, and sprinkle with fresh chopped parsley if you want a pop of color and freshness.