Recipe of the Week: Italian Meatball Heros

Pillsbury Casseroles and Slow Cooker Jan/Feb 2011

from:  Amanda Peterson- 8th Ward Provident Living Leader 

2 bags (16 oz each) frozen cooked Italian-style meatballs, thawed

2 jars (26 oz each) tomato pasta sauce

1 jar (8 oz) sliced pepperoncini peppers (Italian peppers), drained

12 hoagie buns, split

12 slices (1 oz each) provolone cheese, cut in half

2 tablespoons chopped fresh basil leaves

1.      Spray 3 to 4 quart slow cooker with cooking spray.  In slow cooker, gently mix thawed meatballs, pasta sauce and peppers. 

2.    Cover; cook on Low heat setting 6 to 8 hours. 

3.     On bottom half of each bun, place 2 half-slices of cheese.  Spoon about 5 meatballs with sauce over cheese.  Sprinkle each with about 1/2 teaspoon basil ribboned.  Cover with top halves of buns. 

Serves lots! This would be a great main dish for a large group and quick to prepare! Try it at your next neighborhood or family party!

**Pepperoncini peppers, also called Tuscan peppers, are a variety of chili pepper with a slightly sweet and spicy-hot flavor.  They are most often sold pickled. (Look for them bottled next to the pickles.)