Ingredients
1 cup grape juice
1 cup apple jelly
1 cup ketchup
1 (8 ounce) can tomato sauce
4 pounds frozen 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.
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