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
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.
~http://www.tasteofhome.com/recipes/Buffet-Meatballs