Slow Cooked Spaghetti and Meatballs

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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