SLOW-COOKER MEATBALLS WITH ROASTED RED PEPPER SAUCE

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Slow-Cooker Meatballs with Roasted Red Pepper Sauce image

Explore this appetizer with Italian appeal. Just 5 ingredients and 15 minutes and they're ready to simmer all day in the slow cooker.

Provided by @MakeItYours

Number Of Ingredients 5

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.

*** Explore more Slow-Cooker Meatballs With Roasted Red Pepper Sauce Recipes »

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