2 lbs fully cooked frozen meatballs, preferably cocktail size
1 bottle (16-oz) Catalina salad dressing
1 cup orange marmalade
3 tbsp Worcestershire sauce
3/4 tsp red pepper flakes
Combine the Catalina dressing, marmalade, Worcestershire sauce, and the red pepper flakes in crockpot or slow cooker; mix well. Add the frozen meatballs, stirring to evenly coat.
Place lid on cooker and cook on high 2 to 3 hours.