- 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 ground beef
- 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
- 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.
- Place the first five 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.
- Remove bay leaves. Serve with spaghetti. Yield: 12 servings (about 3-1/2 quarts sauce).
Reviews forSlow Cooker Spaghetti & Meatballs
"apologize-just reading recipe not inclined to make, reads to me like very little flavor. 1t of 3 herbs for all that sauce, nope. no milk to soak into 1c bread crumbs w-only liquid being 2 eggs (that are there primarily for binding) translates to a dry meatball which > I made from highly praised recipe I found online last week that was worst by far meatball I ever made."
"Served my family at Xmas. Added ground pork and had this available for sandwhiches. Huge hit."
"I made this for the first time and was disappointed in the meatballs. They seemed dry and not much flavor. I think using Italian sausage and ground beef would have made a tastier meatball. Will not be making this recipe again."
"I'm giving some detail here to help others in planning. While I appreciate taste comments, I also like some detail.I used a scoop, and got 54 meatballs, using my 1.5 inch scoop. I tasted it halfway through. I added a second can of paste, just because I like a very rich tomato flavor, and, like another poster, I thought there was a bite from the acidity, so I added two heaping tablespoons of brown sugar, which removed the sting. I also put them on a baking rack on a lined cookie sheet and put them in the oven for about 30 minutes so there wasn't a mess on top of the stove to clean. We froze three packages for extra meals. My original plan had been pasta, but we did meatball sandwiches on a soft sub roll instead.Next time, I think I'd make two batches, cook all the meatballs, then mix the sauce, then freeze it, so that all I'd have to do is dump it all in the slow cooker, then freeze any extras after cooking. Once committed to making something, doubling it is generally my rule. Make one, freeze one. But, making two of the original would really give extra meals, as cooking each batch will give me one meal of subs and one meal of pasta, plus three bags of entirely cooked meatballs and sauce for sandwiches. So, for the two of us... 5 meals/batch.I also thought about browning the hamburger, with the onions, garlic, peppers, and tomato paste, and them making a thick meat sauce. I let it set about an hour after the suggested time because my husband was late, and some of the meatballs fell apart during the extra cooking time. Still delicious, but don't let them go beyond 6 hours. The meat sauce and remaining meatballs will be used on pasta for a second meal.I've never found a great meatball recipe I liked, so this one might be it. They would work well in Swedish meatballs, and sweet and sour.I did think that the ratio of sauce to meatballs was off, and I considered making an extra half batch of sauce, but the original recipe filled my 6 quart cooker. I had enough sauce to cover them, but it was only about an inch from the top. I would not have had room for any more sauce. If you really want sauce and meatballs, make them bigger, or half the meatball portion, or make half into meatballs, and crumble half for a meat sauce with meatballs. Another option would be to double the sauce, and freeze half the meatballs in one batch, and half in the second batch. It all depends on if you want pasta or sandwiches, and how much sauce you want on your pasta.So, to be clear, I got 5 meals for 2 people. I froze 3 bags, each with 12 meatballs and enough sauce for sandwiches (on the buns we use, 4 meatballs/sandwich). I had one meal of sandwiches from what was left, and one meal of meatballs with meat sauce on pasta.I hope this detail helps someone."
"Recipe was great but I wondered why no mushrooms were mentioned. Anyway, I used a pound of veal and a pound of ground beef for my meatballs and I think I nailed it. Definitely going in my recipe list."
"Never in my life would I have thought to make spaghetti in a slow cooker - but here it is, the dinner recipe that dreams are made of! Plan to serve this as the main dish at our next book club potluck and can't wait, the gals are going to love it. Thinking of trying out with ground turkey and wheat pasta for a "healthy" spin, too."
"So delicious!! Cannot wait to make again!"
"This recipe got me so many compliments! I followed the ingredient list and cooking method exactly. For us, it's a keeper."
"So easy, the house smelled amazing all day while cooking. Used diced tomatoes as someone suggested, other than that made it exactly like the recipe. Other than baked my meatballs instead of frying (they still cook up brown with a little crispness. Loved the addition of the crushed red pepper, just enough zip to the sauce.I am half Italian (the better half) and have been making my grandmothers sauce and meatballs for years, this recipe is so much quicker to toss together and still get the taste of a home made sauce! Thank you!"