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Slow-Cooker Meatballs with Roasted Red Pepper Sauce

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By Betty Crocker Kitchens
Updated Oct 13, 2009
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Explore this appetizer with Italian appeal. Just 5 ingredients and 15 minutes and they're ready to simmer all day in the slow cooker.

Slow-Cooker Meatballs with Roasted Red Pepper Sauce

  • Prep Time 15 min
  • Total 7 hr 15 min
  • Servings 16
  • Ingredients 5
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Cover and cook on Low heat setting 6 to 7 hours.
  • Step 
    3
    Stir before serving. Meatballs will hold on Low heat setting up to 2 hours; stir occasionally.

Nutrition

190 Calories
10g Total Fat
10g Protein
15g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
90
Total Fat
10g
15%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
560mg
23%
Potassium
320mg
9%
Total Carbohydrate
15g
5%
Dietary Fiber
1g
4%
Sugars
6g
Protein
10g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
25%
25%
Calcium
6%
6%
Iron
8%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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