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Prep 15min
Total7hr15min
Servings16
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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
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Steps
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.
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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.
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