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© Meredith Corporation. All rights reserved. Used with permission.
(1 meatball and about 1 tablespoon sauce per serving)
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.
Cover and cook on Low for 4 to 5 hours or on High for 2 to 2 1/2 hours.
Skim fat from sauce. Stir meatballs gently before serving. Serve immediately or keep warm, covered, on Warm or Low for up to 2 hours. If desired, garnish withbasil.