Italian Cocktail Meatballs

By ryanmmurano

You can use this meatball recipe for pastas, subs, party appetizers, or enjoy them on their own.

Italian Cocktail Meatballs
  • 1 12 - ounce package refrigerated or frozen cooked turkey meatballs, thawed (12)

  • 1/2 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 5 hours.

  3. Skim fat from sauce. Stir meatballs gently before serving. Serve immediately or keep warm, covered, on warm- or low-heat setting (if available) for up to 2 hours. If desired, garnish with basil.

Nutritional Facts

Calories - 68
Carbohydrates - 3g
Saturated Fat - 1g
Protein - 6g
Sodium - 182mg

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