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Slow-Cooker Italian Meatballs w/ Olives and Pepperoncini

Slow-Cooker Italian Meatballs w/ Olives and Pepperoncini

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An antipasto-style slow-cooker dish.
Pepperoncini [pep-per-awn-CHEE-nee] are also called Tuscan peppers. These thin, 2-3 inch long chilles have a bright red, wrinkled skin. They are slightly sweet and range from medium to medium hot.


Ingredients and Steps


1 bag Italian Style Meatballs (432), frozen

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1 jar marinara sauce
1 can (4 oz) sliced black olives, drained
8 pepperoncini peppers, stems removed and chopped
2 14.5 oz cans diced tomatoes


1. Place meatballs, marinara sauce, olives, pepperoncini pepper and diced tomato into medium (4qt) slow-cooker
2. Cover and cook 4 hours on high, or 8 hours on low

Tip: Serve with side of parmesan bread. For a spicier version, add a few chopped jalapeno peppers.

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