Slow Cooker Spaghetti & Meatballs

By VerneJ

Originally in Taste of Home (Dec 2014)

"I’ve been cooking 50 years and this dish is still one that guests ask for frequently. My No. 1 standby recipe also makes amazing hero sandwiches, and the sauce works for any pasta. —Jane McMillan, Dania Beach, Florida"

Nutritional Facts: 1 cup (calculated without spaghetti) equals 254 calories, 11 g fat (4 g saturated fat), 79 mg cholesterol, 1,133 mg sodium, 20 g carbohydrate, 3 g fiber, 20 g protein.

Ingredients

• SAUCE:
• 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

Preparation

Step 1

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 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.

3. Remove bay leaves. Serve with spaghetti.

Yield: About 3-1/2 quarts sauce