Doctored Up Crockpot Meatballs And Pasta Food

SLOW COOKER MEATBALLS WITH SPAGHETTI

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl mix together ground beef, minced garlic, bread crumbs, Parmesan cheese, onion powder and egg. Shape into 15 meatballs.
• Place meatballs on a baking sheet that's been lined with aluminum foil or parchment paper (easy cleanup!). Bake in the oven for 15 minutes. Please don't skip this step if possible, it will prevent the meatballs from getting too greasy in the slow cooker.
• In your slow cooker add a jar of your favorite spaghetti sauce, along with crushed tomatoes, tomato paste, brown sugar and a bay leaf.
• Add meatballs into the sauce in slow cooker and mix so the sauce covers them.
• Cook on LOW for 6 hours. After 6 hours, remove the bay leaf.
• During the last 15 minutes, bring a pot of salted water to a boil and cook spaghetti according to box. Once cooked, drain and serve the spaghetti with meatballs and sauce!
• Serve and enjoy! I like to add additional Parmesan cheese and parsley on top when serving.

SLOW COOKER SPAGHETTI AND MEATBALLS

Steps:

• Mix the tomatoes, beef broth, honey, balsamic vinegar, Italian seasoning, garlic and onion powder (if using), salt and pepper together in a 6qt Slow Cooker.
• Mix in the meatballs, close and cook for 3-4 hours on high or 6-7 hours on low heat.
• Mix in the spaghetti making sure it is submerged in the sauce and cover and cook for another 30 minutes on high or until the pasta is tender to your liking.
• Ladle into bowls and top with herbs and cheese before serving.

DOCTORED UP CROCKPOT MEATBALLS (AND PASTA)

Steps:

• In a saucepan, over medium heat, melt the butter. Add the pepper and shallots, salt and pepper to taste. Sautee about 7 minutes, until the vegis are translucent. Add the garlic and sautee for another 2 minutes, until garlic is fragrant.
• In a greased crockpot, add the frozen meatballs, pour the jarred sauce over top. Add the undrained, canned tomatoes, the wine and the sauteed vegis. Stir. Cover and cook on low for 6 hours.
• Serve over your favorite pasta, top with parmesan cheese.

CROCK POT SPAGHETTI AND MEATBALLS

Steps:

• Break spaghetti in half and put in crock pot.
• Add remaining ingredients and stir.
• Cover, cook on Low 4-6 hours, or on High 2 hours. Stir once at "halftime".
• Note -- I use homemade meatballs, which I always have on hand, but I use a purchased sauce with garlic that my children love. The can size was 681 ml. Also, I never measure the pasta, I just use two handfuls. But the Recipezaar editors could not computer such a measurement.

SLOW COOKER SPAGHETTI AND MEATBALLS

Steps:

• Mix together crushed tomatoes, Parmesan cheese, oregano, basil, garlic powder, and bay leaf for the sauce in a slow cooker.
• Place ground beef, bread crumbs, Parmesan cheese, egg, garlic powder, parsley, Italian seasoning, and pepper for the meatballs in a large bowl. Mix gently, but thoroughly, with your hands until well combined. Form mixture into 1-inch meatballs. Drop into sauce in the slow cooker, stir, and cover.
• Cook on Low until meatballs are cooked through, 4 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Just before meatballs and sauce are finished cooking, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and serve with sauce and meatballs.