Use your slow-cooker to make this tasty appetizer. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a 1 1/2- or 2-quart slow cooker, combine meatballs and roasted peppers (see Tip). Sprinkle with crushed red pepper. Pour pasta sauce over all in cooker.

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  • 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. 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.

Tips

Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

68 calories; 3.8 g total fat; 1 g saturated fat; 30 mg cholesterol; 182 mg sodium. 13 mg potassium; 2.8 g carbohydrates; 0.2 g fiber; 1 g sugar; 5.8 g protein; 200 IU vitamin a iu; 19 mg vitamin c; 27 mg calcium; 1 mg iron;

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