From DN Recipes by David Nagy · Food & Beverage

Originally published as Slow Cooker Spaghetti & Meatballs in Taste of Home December 2014, p82

Published

SLOW COOKER SPAGHETTI & MEATBALLS RECIPE

MAKES:12 servingsTOTAL TIME:Prep: 50 min. Cook: 5 hours

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. Yield: 12 servings (about 3-1/2 quarts sauce).
Originally published as Slow Cooker Spaghetti & Meatballs in Taste of Home December 2014, p82

NUTRITIONAL FACTS
1 cup (calculated without spaghetti): 250 calories, 11g fat (4g saturated fat), 79mg cholesterol, 1116mg sodium, 20g carbohydrate (7g sugars, 4g fiber), 20g protein.