Italian Scallion Meatballs

1 cup grape juice
1 cup apple jelly
1 cup catsup
1 (8-ounce) can tomato sauce
4 pounds frozen Italian-style meatballs
Garnish: sliced green onions

In a small saucepan, combine all ingredients except meatballs. Cook and stir over medium heat until jelly is melted; remove from heat. Place meatballs in a slow cooker; pour sauce over top and gently stir to coat. Cover and cook on low setting for 4 hours. Sprinkle with onions at serving time.

Yield: about 11 dozen