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Slow-Cooked Spaghetti and Meatballs

 Slow-Cooked Spaghetti and Meatballs
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
20 ServingsPrep: 20 min. Cook: 8 hours


  • 1 cup finely chopped onion, divided
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 pounds ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • In a large bowl, combine 1/2 cup onion, salt and pepper. Crumble beef
  • over mixture and 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 tomato juice, tomatoes,
  • tomato sauce, celery, bay leaves and garlic. Cover and cook on low
  • for 8-10 hours or until heated through, stirring occasionally.
  • Discard bay leaves. Serve with spaghetti. Yield: 20 servings (about
  • 4-1/2 quarts).

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Slow-Cooked Spaghetti and Meatballs (continued)

Nutritional 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.