Author: Janet Anderson (allrecipes.com)
- 1 cup grape juice
- 1 cup apple jelly
- 1 cup ketchup
- 1 (8 ounce) can tomato sauce
- 4 pounds frozen Italian meatballs
- 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 hours or until heated through.