Roasted Red Pepper Meatballs

The hubby and I dressed for dinner this evening. But instead of dressing up, we threw on some old sweatshirts and got down to business. It was meatball night.

I found this recipe in an old Betty Crocker cookbook, and it’s extremely versatile. You can serve these meatballs as appetizers. Or over pasta. Or, our favorite, as sammiches.

The recipe itself is quite simple – five main ingredients. You’ve got your meatballs, and you can use either homemade or a decent store-bought brand. You’ve got marinara (I think homemade really makes a difference here), roasted red peppers, grated parmesan cheese (the stuff in the can is fine), and Italian dressing (I use zesty Italian, and either low-fat or fat-free also works well). You throw it all in the slow cooker, and voila!

So hold on to your meeeeatbaaaaalls, and don’t ever sneeze. Or at least wear something that can get messy, so it doesn’t matter.

Roasted Red Pepper Meatballs
Serves 6-8

1 7.25-oz. jar roasted red peppers, drained (about 4-5 whole roasted peppers)
¼ c. parmesan cheese
¼ c. Italian dressing
26 oz. marinara sauce
About 30-40 frozen meatballs (basically, however many you want to eat)

1. In a blender, puree roasted red peppers until smooth. Add cheese and dressing, and blend. Add marinara sauce and puree until smooth.

2. Add meatballs to slow cooker. Pour sauce over meatballs.

3. Cook on low 6-8 hours.

4. Serve using preferred method.

The hubby likes subs with shredded mozzarella.

I like paninis with fresh mozzarella. Even though they’re really, really messy.

It’s all good.