Slow Cooker Spaghetti and Meatballs

Monday, February 16, 2009

I made this recipe last night when I had family from out of town visit me and it was a success. Everyone loved how it turned out. I thought it had too much parmesan cheese but everyone else seemed to love it. I may decrease the parmesan cheese to 1/4 cup next time to see how it tastes.
Slow Cooker Spaghetti and Meatballs

Ingredients for Sauce:
3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
3/4 teaspoon dried basil
3/4 teaspoon oregano
1/2 teaspoon ground black pepper

Ingredients for Meatballs:
1 pound lean ground beef
1/2 cup Italian seasoned bread crumbs
1/4 cup chopped fresh parsley
2 eggs, lightly beaten
1/2 cup grated Parmesan cheese
1 (16 ounce) package uncooked spaghetti

Directions:
Add onion and 2 cloves of garlic to the crockpot. Stir in crushed tomatoes, tomato paste, water, sugar, 1/2 the oregano, and bay leaf. Season with salt and pepper.
In a bowl, mix the ground round, bread crumbs, remaining oregano, remaining garlic, parsley, eggs, and cheese. Season with salt and pepper. Roll into 1 inch balls. Bake at 350 degrees for 10 - 15 minutes in the oven. Drop meatballs into the crockpot. Cook on low for 6 - 8 hours or on high for 3 - 4 hours.
Bring a large pot of lightly salted water to a boil, and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti.

Yield: 8 servings


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