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Ingredients4 h 45 m servings 305
Original recipe yields 6 servings
- Place carrots in the bottom of a slow cooker, then place meatballs on top.
- Combine diced tomatoes with juice, tomato paste, chicken broth, red wine, onion, garlic, olive oil, sugar, oregano, basil, garlic powder, seasoned salt, cayenne pepper, and black pepper in a bowl; pour over meatballs and carrots in the slow cooker.
- Cover and cook on Low for 4 to 6 hours. Add thawed Italian vegetables, cover, and cook on High until vegetables are done, about 30 minutes.
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Per Serving: 305 calories; 9.8 32.2 20.4 65 725 Full nutrition