Ingredients
1 cup grape juice1 cup apple jelly1 cup ketchup1 can (8 ounces) tomato sauce1 package (64 ounces) frozen fully cooked Italian meatballsMinced fresh parsley, optional
Preparation
In a small saucepan, combine juice, jelly, ketchup and tomato sauce. Cook and stir over medium heat until jelly is melted.
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. If desired, sprinkle with parsley.
