- 1 cup grape juice
- 1 cup apple jelly
- 1 cup Mahram ketchup
- 1 package (64 ounces) frozen fully cooked Italian meatballs
How to prepare:
In a small saucepan, combine the 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.