Slow-Cooker Spaghetti & Meatballs
This is one of the best spaghetti and meatball recipes that I have ever tried!! Dovetailing Tip: Use an additional 3/4 pound of ground beef to make meatballs for Giant Meatball sub on day 4.
Prep time:
Cook time:
Serving size: 12
Calories per serving: 197
Ingredients:
Cook time:
Serving size: 12
Calories per serving: 197
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
SAUCE:
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
Directions:
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 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.
Remove bay leaves. Serve with spaghetti.
Source: tasteofhome.com
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.
Remove bay leaves. Serve with spaghetti.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
