- 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.
- 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. Yield: about 10-1/2 dozen.
Reviews for Buffet Meatballs
"I have made these numerous times and they are always a hit!"
"These are easy to make, and they are great to have on hand for a party or get-together. I like to add a teaspoon of Worcestershire sauce to the saucepan mixture as well, for a bit of added flavor."
"This was just the recipe I was looking for. It's sweet and tangy. It makes a lot, though. If you don't have a family of 5 or more I'd suggest halving the recipe. I made it for myself to eat for lunches, and it is way too much. I've had about 5 or six meals worth, and I think I've only made it halfway through the batch."
"Delicious and simple to make. Would make them again"
"Love this recipe!! Didn't have apple jelly so used grape jelly and apple juice instead of grape juice."