MEATBALLS****Slow-Cooker Spaghetti & Meatballs

By Unblond1

26/10/13 - These were pretty easy, given the slow cooker aspect and Dan appeared to like them. If you make them again, add some Italian sausage or ground pork or ground prosciutto or something to punch up the flavour of the meatballs. As for me, I don't really like spaghetti and meatballs all that much but it was tolerable. I'd rather just serve it to Dan and make myself a different pasta that I really like.

Ingredients

• FOR THE MEATBALLS:
• 1 egg
• 1/2 cup grated onions
• 1 large clove of garlic, minced
• 1/4 cup dry breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 lb lean ground beef
• FOR THE SAUCE:
• 1 tbsp extra-virgin olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp hot pepper flakes
• 1/4 tsp salt
• 1 can (28 oz) crushed tomatoes
• 1/4 cup minced fresh parsley

Details

Adapted from keyingredient.com

Preparation

Step 1

* Meatballs: In bowl, beat egg; mix in onion, garlic, bread crumbs, cheese, basil, oregano, salt and pepper. Mix in beef; shape into 16 balls. Bake on foil-lined baking sheet in 400°F oven until firm, about 10 minutes. Transfer to slow cooker.

* Meanwhile, in skillet, heat oil over medium heat; cook onion, garlic, oregano, hot pepper flakes and salt, stirring occasionally, until onion is softened, about 5 minutes. Add to slow cooker.

* Stir in tomatoes; cover and cook on low until slightly thickened, 4 to 6 hours. Stir in parsley. Serve with spaghetti.