Slow Cooker Meatballs With Roasted Red Pepper Sauce Recipe

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

Preparation

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.

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