Slow Cooker Spaghetti and Meatballs

Drescription

Low-and-slow cooking is the key to achieving tender, flavorful meatballs in this slow-cooker spaghetti and meatballs recipe. Make homemade meatballs, or swap in store-bought frozen meatballs if you're running short on time.

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
• 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

1. 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.
2. Place first 5 sauce ingredients in a 6-qt. slow cooker; stir in garlic and seasonings. Add meatballs, stirring gently to coat. Cook, covered, on low for 5-6 hours or until meatballs are cooked through.
3. Discard bay leaves. Serve meatballs and sauce with spaghetti.