Slow-Cooked Spaghetti and Meatballs
Taste of Home Ground Beef Cookbook
Try a FREE ISSUE of 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
SERVINGS: 20
CATEGORY: Main Dish
METHOD: Slow Cooker
TIME: 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
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. Remove and discard bay leaves. Yield: 20 servings (about 4-1/2 quarts).