Italian Appetizers Recipes - Cocktail Meatballs

Ingredients

• 16-ounce package frozen cooked meatballs (32), thawed

• 1/2 cup bottled roasted red and/or yellow sweet peppers, cut into 1-inch pieces

• 1/8 teaspoon crushed red pepper

• 1/2 of a 26-ounce jar onion-garlic pasta sauce (1 1/2 cups)

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Method:

1. In a 1 1/2- to 2-quart slow cooker combine meatballs and roasted peppers. Sprinkle with crushed red pepper. Pour pasta sauce over mixture In slow 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. Skim fat from sauce, if necessary.

3. Stir gently before serving. Serve immediately or keep warm, covered, on low-heat setting for up to 2 hours.

Note: For 32 servings, prepare as directed, except use a 3 1/2- or 4-quart slow cooker and use two I6-ounce packages meatballs (64 total); 1 cup bottled roasted red or yellow sweet peppers, cut into 1-inch pieces; 1/4 teaspoon crushed red pepper; and one 26-ounce jar onion-garlic pasta sauce.