1 cup grape juice
1 cup apple jelly
1 cup ketchup
1 can (8 ounces) tomato sauce
1 package (64 ounces) frozen fully cooked Italian meatballs
Instructions:
In a small saucepan, combine the juice, jelly, ketchup and tomato sauce. Cook and stir over medium heat until jelly is melted; remove from the heat.
Place meatballs in a 5-qt. slow cooker. Pour sauce over the top and gently stir to coat. Cover and cook on low for 4-5 hours or until heated through.
Yield: about 11 dozen.
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