Slow Cooker Porcupine Meatballs With Peppers
Zesty porcupine meatballs with bell peppers have from-scratch flavor with shortcuts! Serve over pasta, next to pasta with a simple sauce (I like just olive oil, basil, garlic, and a dash of salt), or with some nice crusty bread.
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You can substitute fresh red and green bell peppers and yellow onion, cut into strips, for the frozen pepper mix.
We are garlic lovers, and slow-cooked garlic is good but subtle. I like to add two additional cloves of garlic to the sauce about 30 minutes before serving to give it a bolder garlic flavor.