low-cal feeds a crowd quick

meatball sliders

►make ahead up to 12 hours

Prep: 15 minutes Chill: up to 12 hours Cook: 4 to 5 hours (low) or 2 to 2½ hours (high) Makes: 12 servings

• 1 large red onion, cut into thin wedges
• 1 12-ounce package frozen cooked Italian-style meatballs (24 total)
• 1 24- to 26-ounce jar marinara sauce or tomato-base pasta sauce (about 2¼ cups)
• 1 tablespoon balsamic vinegar
• ½ teaspoon crushed red pepper
• 12 cocktail buns or Slider Buns,* split and, if desired, toasted (see below)
• 6 slices provolone cheese (6 ounces), halved
• 4 roma tomatoes, sliced

1. Place a disposable slow cooker liner in a 3½- or 4-quart ceramic slow cooker liner. Place onion wedges in disposable liner; top with frozen meatballs. In a medium bowl combine marinara sauce, vinegar, and crushed red pepper. Pour sauce over meatballs. Using a twist tie, close the disposable liner. Place the ceramic liner in the refrigerator overnight. (To serve today, cover and cook as directed in Step 2.)

2. Place ceramic liner in the slow cooker. Remove the twist tie from the disposable liner. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2½ hours. Gently stir meatballs and sauce in cooker.

3. To serve, layer bottom of each bun with half slice of cheese and two tomato slices. Top each with two meatballs, some of the sauce, and bun top.

*Slider Buns: Thaw one 16-ounce loaf frozen white bread dough according to package directions. Preheat oven to 350°F. Cut loaf into 12 equal portions; shape each piece into a ball. Brush each bun with lightly beaten egg white; sprinkle with sesame seeds, poppy seeds, or dried herbs. Cover and let rise 45 to 60 minutes or until doubled in size. Bake for 12 to 15 minutes or until golden. Cool on a wire rack.

Per serving: 266 cal., 14 g fat (6 g sat. fat), 22 mg chol., 721 mg sodium, 24 g carb., 3 g fiber, 12 g pro.