Slow Cooker Spaghetti and Meatballs

I’ve been cooking for many years and this dish is still one of my favorites.

My No. 1 standby slow cooker meatballs recipe also makes amazing hero sandwiches, and the sauce works for any pasta..

Check it Out!

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


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 five 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.

Serve with a nice Red wine...Enjoy!  Eat Well My Friends!