Slow Cooked Spaghetti and Meatballs

Slow Cooked Spaghetti and Meatballs

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This recipe for spaghetti and meatballs makes a mild, yet flavorful sauce and scrumptious meatballs! This is sure to be a hit for any family that loves spaghetti and meatballs!

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Time needed

50 min preparation + 5 hour cooking

Serving Size / Yield

12 servings

Ingredients

  • 1 C. seasoned bread crumbs
  • 2 Tbs. grated Parmesan and Romano cheese blend
  • 1 tsp. pepper
  • 1/2 tsp. salt
  • 2 large eggs, lightly beaten
  • 2 lb. ground beef
  • Sauce:
  • 1 large onion, finely chopped
  • 1 medium green pepper, finely chopped
  • 3 (15 oz.) cans tomato sauce
  • 2 (14 1/2 oz) cans diced tomatoes
  • 1 (6 oz.) can tomato paste
  • 6 clove garlic, minced
  • 2 bay leaves
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. dried parsley flakes
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. crushed red pepper flakes
  • hot cooked spaghetti

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Directions

In a large bowl, combine the breadcrumbs, cheese, pepper, and salt. Stir in the eggs and add the beef. Mix lightly but thoroughly. Shape into 1 1/2 in. balls. In a large skillet, brown the meatballs in batches over medium heat and drain.

Put the onion, pepper, tomato sauce, diced tomatoes, and tomato paste in a slow cooker. Stir in the garlic and seasonings. Add the meatballs, stirring gently to coat. Cover and cook on low for 5 to 6 hours. Remove the bay leaves and serve over spaghetti.

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