Creamy Crockpot Spinach Italian Meatballs
Ingredients
- 36 Meatballs, precooked
- 23-24 oz Marinara Sauce
- 15 oz Ricotta Cheese, I used reduced fat
- 12 oz Frozen Chopped Spinach in a bag
- 1 C Shredded Mozzarella
- 1 t Salt
- 1/2 t Black Pepper
- 1 T Minced Garlic
- 1 t Italian Seasoning
Instructions
- Place meatballs in bottom of the crockpot
- Mix spinach, ricotta cheese, minced garlic, salt, pepper, and Italian seasoning.
- When mixed, spread on top of the meatballs.
- Top with marinara and cheese.
- Cook on high 2-3 hours or low for 4-6 hours.
- Serve as is with a salad or on top of on plan pasta.
