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.


16 servings


1 1/2 pounds frozen meatballs (from two 1-pound packages), thawed
1 (7.25 ounce) jar roasted red bell peppers, drained
1/4 cup grated Parmesan cheese
1/4 cup Italian dressing
1 (26 ounce) jar marinara sauce


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.

Estimated Time

Preparation Time: 15 minutes
Cook Time: 7 hours

Additional Information

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.

Nutritional Information

Amount per serving: Calories 190; Calories from Fat 90; Total Fat 10 g; Saturated Fat 3 g; Trans Fat 0 g; Cholesterol 45 mg; Sodium 560 mg; Total Carbohydrate 15 g; Dietary Fiber 1 g; Sugars 6 g; Protein 10 g; Exchanges: 1 Other Carbohydrate; 1 1/2 High-Fat Meat; 0 Fat; Carbohydrate Choice 1

Recipe Courtesy Of

Betty Crocker

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