Slow Cooker Meatballs and Spaghetti Sauce

By Addie

My husband grew up in a traditional Italian family, which meant big pots of meatballs and gravy simmering on the stove every Sunday. Yes, gravy – that’s what Italians in the New Jersey area call red pasta sauce! I have his grandmother’s recipes, but I rarely make them because I don’t have the time. These quick and easy meatballs simmer all day in the slow cooker instead of the stove, which makes them much better for a busy lifestyle. The smell of them simmering all day in the slow cooker smells almost as good as having a pot of gravy on the stove all day! This makes very tender meatballs in a thick sauce. They’re perfect over pasta or on long rolls for meatball subs. If you want a thinner sauce, mix in some jarred tomato sauce fifteen minutes before serving.

Ingredients

• 1 lb. lean ground beef
• 1 egg
• 1/2 large onion, shredded
• 1/3 cup plain breadcrumbs
• 1 28-oz. can crushed tomatoes with basil, garlic and oregano
• 2 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1/4 cup parmesan cheese, shredded, plus more for serving
• Salt and pepper, to taste

Preparation

Step 1

In a medium bowl, mix together the ground beef, egg, shredded onion and breadcrumbs. Roll ground beef mixture into 1-1 1/2 inch balls. Set aside.

In another bowl, mix together the crushed tomatoes, garlic, basil and parmesan cheese.

Spread 1/2 cup of the tomato sauce mixture in the bottom of your slow cooker. Place the meatballs on top, and then cover with remaining sauce. Cook on low for 8 hours.

Serve over pasta or on long rolls. Top with additional parmesan cheese, if desired.