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.
Ingredient
- 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
Direction
- 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.
- Cover and cook on Low heat setting 6 to 7 hours.
- Stir before serving. Meatballs will hold on Low heat setting up to 2 hours; stir occasionally.
