- 2 pounds fully cooked frozen meatballs (recommended: Armanino)
- 1 bottle (16-ounce) catalina salad dressing
- 1 cup orange marmalade
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon red pepper flakes
Place frozen meatballs in the insert of a slow cooker. In a bowl, stir to combine the remaining ingredients. Pour over meatballs and stir to coat. Cook on high setting for 2 to 3 hours.