This crock pot recipe is the perfect dish for parties when you want to feed a crowd and not fuss over the food all night. The savory sauce soaks into the meatballs and completely masks the fact they started out frozen. The red wine in Steve's Gourmet Olives is the perfect addition, and a key ingredient, to this savory sauce. Make sure to add the entire jar - olives, juice, peppers and all. Use 4.5 quart crock pot.
1/4 tsp sea salt
4 tsp Italian seasoning
4 tsp oregano
4 tsp basil
1/3 cup garlic - chopped
1 tsp fennel or anise seed
1- 1 1/2 cup red onion- chopped
12 oz Steve's Gourmet Olives - entire jar -  any flavor

1 lb mushrooms - sliced and sauteed in pan
4 lb bag frozen meatballs
2 cups tri-color sweet peppers - cut into bite sized pieces
28 oz can crushed tomatoes
14 oz can diced tomatoes

Before serving, spoon the fat off the top and stir well. Serve over al-dente pasta with freshly grated parmesan cheese and Italian bread. 

  • Sautee sliced mushrooms on stove to reduce size. Set aside.
  • Add first 8 ingredients to bottom of crockpot and stir well.
  • Add frozen meatballs until crock pot is 1/2 full.
  • Add mushrooms with juice, peppers and tomatoes. Stir well.
  • Fill crock pot with additional meatballs. Stir well.
  • Cook on High for 3 - 4 hours or Low for 6 - 8 hours.