Slow Cooker Spaghetti and Meatballs

Simple Cooking Slow Cooker Spaghetti and Meatballs
Special Recipe : Simple Cooking Slow Cooker Spaghetti and Meatballs

Summary

Simple Cooking Slow Cooker Spaghetti and Meatballs

Homemade Parmesan-flavored meatballs and tomato sauce are cooked in the slow cooker and served over hot spaghetti for an easy and delicious dinner.

Servings 4

Integrated

  • 1 (28 ounce) can crushed tomatoes
  • 2 tablespoons freshly grated Parmesan cheese, or more to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1 bay leaf
  • 1 pound ground beef
  • 3/4 cup dry bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon Italian seasoning
  • 1/8 teaspoon ground black pepper, or to taste
  • 1 (8 ounce) package spaghetti

Directions

  1. Mix together crushed tomatoes, Parmesan cheese, oregano, basil, garlic powder, and bay leaf for the sauce in a slow cooker.

  2. 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.

  3. 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).

  4. 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.

Per Serving:

  • 649.5 calories
  • protein 37.7g 75% DV
  • carbohydrates 72.3g 23% DV
  • fat 23.6g 36% DV
  • cholesterol 120mg 40% DV
  • sodium 664.3mg 27% DV.

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