Slow-Cooker Meatballs with Roasted Red Pepper Sauce

Explore this appetizer with Italian appeal. Just 5 ingredients and 15 minutes and they're ready to simmer all day in the slow cooker.

  • Prep Time 15 min
  • Total Time 7 hr 15 min
  • Servings 16

Ingredients

1 1/2
pounds frozen meatballs (from two 1-pound packages), thawed
1
jar (7.25 ounces) roasted red bell peppers, drained
1/4
cup grated Parmesan cheese
1/4
cup Italian dressing
1
jar (26 ounces) marinara sauce

  • 1 Place meatballs in 3- to 4-quart slow cooker. Place bell peppers in blender; cover and blend until smooth. Add cheese and Italian dressing; cover and blend until mixed. Add marinara sauce; pulse until just blended. Pour sauce over meatballs.
  • 2 Cover and cook on Low heat setting 6 to 7 hours.
  • 3 Stir before serving. Meatballs will hold on Low heat setting up to 2 hours; stir occasionally.

Expert Tips

For a super sub, layer the meatballs and slices of mozzarella cheese on a crusty French baguette.

This appetizer also works as a meal when served over your favorite pasta.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
560mg
560%;
Total Carbohydrate
15g
15%
(Dietary Fiber
1g
1%
  Sugars
6g
6%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
25%;
Calcium
6%;
Iron
8%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.