SLOW COOKER MEATBALLS WITH ROASTED RED PEPPER SAUCE

Slow Cooker Meatballs with Roasted Red Pepper Sauce image

Provided by @MakeItYours

Number Of Ingredients 10

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

Steps:

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.
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.
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Nutrition Information:
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*:
Vitamin A 20 %;
Vitamin C 25 %;
Calcium 6 %;
Iron 8 %;
Exchanges:
Starch;
Fruit;
Other Carbohydrate;
Skim Milk;
Low-Fat Milk;
Milk;
Vegetable;
Very Lean Meat;
Lean Meat;
1/2 High-Fat Meat;
Fat;
Carbohydrate Choices:
*Percent Daily Values are based on a 2,000 calorie diet