Meatballs with Roasted Red Pepper Sauce

1 1/2 lbs frozen meatballs

1 jar (7.25 oz) roasted red bell peppers, drained

1/4 cup grated Parmesan cheese

1/4 cup Italian dressing

1 jar (26 oz) marinara sauce

16 small sandwich buns

Spray a small slow cooker with cooking spray. Place meatballs in cooker.

In blender, cover and blend bell peppers until smooth. Add cheese and Italian dressing; cover

and blend until mixed. Add marinara sauce; pulse until just blended. Pour sauce over

meatballs.

Cover; cook on Low Heat for 6-7 hours.

Stir before serving. Meatballs can be kept warm on Low setting up to 2 hours;

stir occasionally. Use appetizer picks to serve meatballs or, for mini sandwiches,

serve meatballs on buns.