Use your slow-cooker to make this tasty appetizer.

Source: Diabetic Living Magazine


Recipe Summary

2 hrs 10 mins
10 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.


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

1 meatball and about 1 tablespoon sauce
68 calories; protein 5.8g; carbohydrates 2.8g; dietary fiber 0.2g; sugars 0.8g; fat 3.8g; saturated fat 1g; cholesterol 30.4mg; vitamin a iu 200.4IU; vitamin c 19.3mg; calcium 26.9mg; iron 0.7mg; potassium 13.3mg; sodium 181.7mg.

1 lean protein, 1/2 fat