crock pot Spaghetti and meat balls

By á-2904

Ingredients

• 8 oz spaghetti
• 1/2 cup water
• 1 24-oz jar marinara sauce
• 2 tablespoon tomato paste
• 1/2 bunch basil chopped
• 1 pound ground beef
• 5 cloves garlic minced
• 1 1/2 teaspoon dried oregano
• 1/3 cup plain bread crumbs
• 1/3 cup parmesan (powdered)
• 2 eggs
• 2 tablespoon cream cheese
• 1 teaspoon salt
• pepper to taste

Preparation

Step 1

In a 6-quart slow cooker add in marinara sauce, water and tomato paste. Mix well to fully incorporate tomato paste into sauce.
Break spaghetti noodles in half and add into slow cooker, and carefully coat each strand of pasta. Evenly spread out the sauce try to keep pasta underneath sauce so that no strands are sticking up and out.
In a bowl, mix the ground beef, garlic, oregano, bread crumbs, parmesan, eggs, cream cheese, salt and pepper to taste. Roll into meatballs 2½" in diameter and gently place on top of spaghetti.
Cook on high for 1 hour.
Pushing meatballs to the side gently separate pasta strands from each other then cover and allow to cook for another 45 minutes on high (check at 30 minutes).