Slow Cooker Spaghetti and Meatballs recipe
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Ingredients
- 1 (28 ounce) can crushed tomatoes 2 tablespoons freshly grated Parmesan cheese, or more to taste 1 teaspoon dried oregano 1 teaspoon dried basil ½ teaspoon garlic powder 1 bay leaf 1 pound ground beef ¾ cup dry bread crumbs ½ cup freshly grated Parmesan cheese 1 egg, lightly beaten ½ teaspoon garlic powder ¼ teaspoon dried parsley ¼ teaspoon Italian seasoning ⅛ teaspoon ground black pepper, or to taste 1 (8 ounce) package spaghetti
Nutrition Info
- 649.5 caloriescarbohydrate: 72.3 gcholesterol: 120 mgfat: 23.6 gfiber: 6.8 gprotein: 37.7 gsaturatedFat: 9.4 gservingSize: -sodium: 664.3 mgsugar: 3.1 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Spaghetti and Meatballs
Directions
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Mix together crushed tomatoes, Parmesan cheese, oregano, basil, garlic powder, and bay leaf for the sauce in a slow cooker.
Place ground beef, bread crumbs, Parmesan cheese, egg, garlic powder, parsley, Italian seasoning, and pepper for the meatballs in a large bowl. Mix gently, but thoroughly, with your hands until well combined. Form mixture into 1-inch meatballs. Drop into sauce in the slow cooker, stir, and cover.
Cook on Low until meatballs are cooked through, 4 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Just before meatballs and sauce are finished cooking, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and serve with sauce and meatballs.