SLOW COOKER SPAGHETTI AND MEATBALLS
Homemade Parmesan-flavored meatballs and tomato sauce are cooked in the slow cooker and served over hot spaghetti for an easy and delicious dinner.
Provided by ADoyon86
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 4h15m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 649.5 calories, Carbohydrate 72.3 g, Cholesterol 120 mg, Fat 23.6 g, Fiber 6.8 g, Protein 37.7 g, SaturatedFat 9.4 g, Sodium 664.3 mg, Sugar 3.1 g
CROCK POT SPAGHETTI AND MEATBALLS
Crock Pot Spaghetti and Meatballs is an all-in-one meal! Perfect for a buffet-style meal or potluck! So easy and only a handful of ingredients!
Provided by Brandie @ The Country Cook
Categories Main Course
Time 2h15m
Number Of Ingredients 8
Steps:
- In a 6-quart oval slow cooker, pour in half the jarred spaghetti sauce and do your best to spread it around evenly.
- Layer the frozen meatballs in a single layer (as best as possible) on top of spaghetti sauce.
- Pour the rest of the spaghetti sauce over the meatballs.
- Then pour in 4 cups of water.
- Sprinkle minced garlic, Italian seasoning, and basil on top. No need to stir.
- Finally, layer the spaghetti noodles on top and evenly drizzle the spaghetti noodles with 2-3 tbsp olive oil to lightly coat.
- Then, gently push down the spaghetti noodles until they are under the water (breaking them if necessary to fit.)
- Try to make sure each noodle is coated in the sauce. This will help to keep the noodles from sticking together while cooking.
- Cover and cook on low for about 2.5 hours (until noodles are soft and meatballs are heated through).
- About halfway through, gently stir the noodles with a pasta fork to make sure none of the noodles are sticking together.
- Spaghetti is ready when the noodles are al dente and most of the liquid has been absorbed by the pasta.
Nutrition Facts : Calories 460 kcal, Carbohydrate 35 g, Protein 23 g, Fat 25 g, SaturatedFat 8 g, Cholesterol 68 mg, Sodium 658 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
SLOW-COOKER SPAGHETTI AND MEATBALLS
Steps:
- Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 1/2 hours, until the onion is tender and the meatballs are hot.
- Cover the slow cooker and cook on high for 15 to 25 minutes, or until the spaghetti is al dente. (You have to taste the pasta to make sure it is properly cooked.)
Nutrition Facts : Calories 363 kcal, Carbohydrate 32 g, Cholesterol 53 mg, Fiber 6 g, Protein 16 g, SaturatedFat 6 g, Sodium 1214 mg, Sugar 13 g, Fat 20 g, ServingSize 6 servings, UnsaturatedFat 0 g
SLOW COOKER SPAGHETTI AND MEATBALLS
This is the ONLY way to make this! Even the pasta gets cooked right in the crockpot! SO stinking easy, right?
Provided by Chungah @ Damn Delicious
Time 9h5m
Number Of Ingredients 20
Steps:
- In a large bowl, combine ground beef, sausage, Panko, milk, egg, Parmesan, parsley and garlic; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 32-35 meatballs.
- Heat olive oil in a large skillet over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
- Place crushed tomatoes, diced tomatoes, tomato sauce, beef stock, onion, garlic and sugar into a 6-qt slow cooker. Stir in meatballs until well combined; season with salt and pepper, to taste.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
- Stir in pasta; cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender, stirring once. Stir in basil.
- Serve immediately.
SLOW-COOKER SPAGHETTI & MEATBALLS
I've been cooking for 50 years, and this dish is still one that guests request frequently. It is my No. 1 standby recipe and also makes amazing meatball sandwiches. The sauce works for any type of pasta. -Jane Whittaker, Pensacola, Florida
Provided by Taste of Home
Categories Dinner
Time 5h50m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- 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., Place the first 5 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, until meatballs are cooked through., Remove bay leaves. Serve with spaghetti.
Nutrition Facts : Calories 250 calories, Fat 11g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1116mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 4g fiber), Protein 20g protein.
SLOW COOKER SPAGHETTI AND MEATBALLS
Using a mixture of uncased sausage and ground beef is the trick to achieving tender, flavorful meatballs without a lot of work or extra ingredients. These three-inch meatballs are oversize, so they can stay moist and tender after cooking for an extended period. This way, they also fit in the slow cooker in one layer, which helps them cook evenly. Choose any kind of turkey sausage you like best; sweet or hot Italian are both great choices. (Pork will work too, but will make the sauce a little oily.) Fear not, the spaghetti is cooked separately, so you can serve these meatballs over any long noodle for a traditional take, or spoon them over polenta or tuck them into hero rolls.
Provided by Sarah DiGregorio
Categories dinner, meat, pastas, main course
Time 2h
Yield 5 to 6 servings
Number Of Ingredients 17
Steps:
- In a 6- to 8-quart slow cooker, whisk together the tomato paste and red wine. In a bowl, stir together the panko, parsley, Parmesan, grated onion, eggs, milk, garlic, vinegar and red-pepper flakes. Season with 3/4 teaspoon salt and a generous amount of black pepper.
- Add the sausage and ground beef to the panko mixture, and gently mix using your hands just until all the ingredients are uniformly combined. (Don't overmix, or you'll end up with tough meatballs.) Form the mixture into 7 (3-inch) gently packed meatballs, and place them in the slow cooker. (They should fit snugly in one layer.) Pour the crushed tomatoes all over the top of the meatballs, then add the basil sprigs to the slow cooker. Cover, and cook on low for 4 hours.
- When ready to serve, cook the spaghetti according to the package directions in boiling, salted water and drain. Increase the slow cooker heat to high. Using a slotted spoon, remove the meatballs to a bowl. Discard the basil sprigs from the sauce. If there is more oil on the surface of the sauce than you'd like, use a ladle to skim it off and discard it. Add the drained pasta to the sauce and toss to coat the pasta evenly. Season to taste with salt and pepper. Add the meatballs back to the slow cooker and stir gently to combine. Serve the spaghetti and meatballs with more grated Parmesan and torn basil leaves for topping.
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