Buffet Meatballs

• 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

Directions:

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. Yield: about 11 dozen.