Italian Cocktail Meatballs


  • 1 12 ounce package refrigerated or frozen cooked turkey meatballs, thawed (12)
  • ½ cup bottled roasted red and/or yellow sweet peppers, drained and cut into 1-inch pieces
  • 1/8 teaspoon crushed red pepper
  • 1 cup bottled reduced-sodium pasta sauce
  • Snipped fresh basil (optional)

1. In a 1 1/2- or 2-quart slow cooker combine meatballs and roasted peppers. Sprinkle with crushed red pepper. Pour pasta sauce over all in cooker. 2. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours. If no heat setting is available, cook for 4 to ...

View full recipe at SpringPad


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