Slow-Cooker Spaghetti & Meatballs
TOTAL TIME: Prep: 50 min. Cook: 5 hours
YIELD: 12 servings.
I’ve been cooking for 50 years, and this dish is still one that guests request frequently. It is my No. 1 standby recipe and also makes amazing meatball sandwiches. The sauce works for any type of pasta. —Jane Whittaker, Pensacola, Florida
Ingredients
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1 cup seasoned bread crumbs
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2 tablespoons grated Parmesan and Romano cheese blend
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1 teaspoon pepper
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1/2 teaspoon salt
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2 large eggs, lightly beaten
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2 pounds ground beef
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SAUCE:
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1 large onion, finely chopped
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1 medium green pepper, finely chopped
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3 cans (15 ounces each) tomato sauce
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2 cans (14-1/2 ounces each) diced tomatoes, undrained
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1 can (6 ounces) tomato paste
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6 garlic cloves, minced
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2 bay leaves
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1 teaspoon each dried basil, oregano and parsley flakes
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1 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon crushed red pepper flakes
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Hot cooked spaghetti
Directions
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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.
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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.
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3.
Remove bay leaves. Serve with spaghetti.
Nutrition Facts
About 3 meatballs with 3/4 cup sauce: 250 calories, 11g fat (4g saturated fat), 79mg cholesterol, 1116mg sodium, 20g carbohydrate (7g sugars, 4g fiber), 20g protein.
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