Slow-Cooker Spaghetti & Meatballs
Spaghetti and Meatballs
Yes - you can make this even faster with canned spaghetti sauce, but when you start with fresh ingredients the whole dish just tastes better. Great weeknight go-to that the whole family will love.
Ingredients
- 1 cup seasoned bread crumbs
- 2 tablespoons grated Parmesan and Romano cheese blend
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 2 pounds Wellborn 2R ground beef
SAUCE: - 1 large onion, finely chopped
- 1 medium green pepper, finely chopped
- 3 cans (15 ounces each) tomato sauce
- 2 cans (14-1/2 ounces each) diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 6 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon each dried basil, oregano and parsley flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- Hot cooked spaghetti
Directions
- 1. In a large bowl, mix bread crumbs, cheese, pepper and salt; stir in eggs. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain.
- 2. Place the first 5 sauce ingredients in a 6-qt. slow cooker; stir in garlic and seasonings. Add meatballs, stirring gently to coat. Cook, covered, on low 5-6 hours or until meatballs are cooked through.
- 3. Remove bay leaves. Serve with spaghetti.
Add some breadsticks and a fresh salad and you've got yourself a meal.
