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Slow-Cooked Spaghetti and Meatballs Recipe

Photo by: Taste of Home

I first sampled this spaghetti sauce at my sister-in-law's and had to have the recipe. After all these years, I still think it's about the best I've ever tasted. - Jackie Grant, Vanderhoof, British Columbia

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20 Servings
Prep: 20 min. Cook: 8 hours

Ingredients

3 pounds ground beef
1 cup finely chopped onion, divided
1 teaspoon salt
1/2 teaspoon pepper
1 can (46 ounces) tomato juice
1 can (28 ounces) diced tomatoes, drained
1 can (15 ounces) tomato sauce
2 celery ribs, chopped
3 bay leaves
2 garlic cloves, minced
Hot cooked spaghetti

Directions

In a bowl, combine the beef, 1/2 cup onion, salt and pepper; mix well. Shape into 1-in. balls. In a large skillet over medium heat, brown meatballs with remaining onion.
Transfer to a 5-qt. slow cooker; add the remaining ingredients. Cover and cook on low for 8-10 hours or until heated through, stirring occasionally. Discard bay leaves. Serve over spaghetti. Yield: 20 servings (about 4-1/2 quarts).

Nutrition Facts: 1 serving (1 each) equals 135 calories, 6 g fat (3 g saturated fat), 33 mg cholesterol, 550 mg sodium, 7 g carbohydrate, 1 g fiber, 13 g protein.

Slow-Cooked Spaghetti and Meatballs published in Taste of Home Ground Beef Cookbook , p69