Italian Cocktail Meatballs

Italian Cocktail Meatballs

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From: Diabetic Living Magazine

Use your slow-cooker to make this tasty appetizer.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 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
  • ⅛ teaspoon crushed red pepper
  • 1 cup bottled reduced-sodium pasta sauce
  • Snipped fresh basil (optional)

Preparation

  • Prep

  • Ready In

  1. In a 1½- or 2-quart slow cooker, combine meatballs and roasted peppers (see Tip). 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 2½ 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.
  • 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 information

  • Serving size: 1 meatball and about 1 tablespoon sauce
  • Per serving: 68 calories; 4 g fat(1 g sat); 0 g fiber; 3 g carbohydrates; 6 g protein; 30 mg cholesterol; 1 g sugars; 200 IU vitamin A; 19 mg vitamin C; 27 mg calcium; 1 mg iron; 182 mg sodium; 13 mg potassium
  • Nutrition Bonus: Vitamin C (32% daily value)
  • Carbohydrate Servings: 0
  • Exchanges: 1 lean protein, ½ fat

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