Slow Cooker Spaghetti and Meatballs

 

Ingredients

  • 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
  • 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 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.

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