Slow-Cooker Meatballs with Roasted Red Pepper Sauce

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

Minutes

Total Time

7:15

Hrs:Mins

Makes

16

servings

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.
Makes 16 servings (3 meatballs each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
For a super sub, layer the meatballs and slices of mozzarella cheese on a crusty French baguette.
Variation
This appetizer also works as a meal when served over your favorite pasta.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 190
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 45mg;
  • Sodium 560mg;
  • Total Carbohydrate 15g
    • (Dietary Fiber 1g,
    • Sugars 6g),
  • Protein 10g;
Percent Daily Value*:
    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.