Slow Simmered Spaghetti And Meatballs Crock Pot Food

SLOW COOKER SPAGHETTI AND MEATBALLS

Steps:

• Combine crushed tomatoes, 2 minced cloves of garlic, 1 Tbsp of basil and 1/4 tsp of black pepper in the slow cooker. Stir.
• In a bowl, combine everything else.
• Using your hands, mix the meat with the ingredients.
• Form into golf-ball sized balls.
• Add the meatballs to the slow cooker and gently submerge in the sauce.
• Cook on high for 4 hours, medium for 6 hours or low for 8 hours.
• Serve over pasta.

SLOW SIMMERED SPAGHETTI AND MEATBALLS (CROCK POT)

Steps:

• Pour spaghetti sauce and tomatoes with juice into a slow cooker.
• Add chopped onion, garlic, and Italian seasonings; mix well.
• Add still-frozen meatballs; stirring to mix well. Make sure meatballs are covered with sauce.
• Cover the slow cooker, turn to LOW heat; cook 7-8 hours.
• Just before serving, cook spaghetti according to package directions. (This can be done ahead of time, noodles drained and tossed w/ olive oil, and refrigerated. Reheat noodles in the microwave before serving.).
• Serve sauce and meatballs over spaghetti. Pass Parmesan cheese at the table.
• NOTE: Any style tomato-based (marinara style) spaghetti sauce can be used. The jar sizes may vary from brand to brand but this is okay.

SLOW-COOKER SPAGHETTI & MEATBALLS

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.

COMPLETELY CROCK POT SPAGHETTI AND MEATBALLS

Steps:

• Gather the ingredients.
• Combine the spaghetti pasta, spaghetti sauce, frozen meatballs, and water in a 4-quart slow cooker and mix to combine. Make sure that the pasta is submerged in the liquid in the crock pot.
• Cover the crock pot and cook on low for 5 to 7 hours or until pasta is tender and meatballs are thoroughly heated to 160 F as measured with a meat thermometer , stirring once with a large spoon during the cooking time. This method will make the pasta quite soft, like Spaghetti-Os.
• Serve with grated cheese, if desired. Enjoy!

SLOW COOKER SPAGHETTI AND MEATBALLS

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.

ITALIAN STYLE CROCK POT MEATBALLS

Steps:

• Preheat the broiler too high. Line a large baking sheet with aluminum foil and set aside.
• In a large mixing bowl combine the ground beef, breadcrumbs, parsley, garlic, onion, egg, parmesan cheese, salt and pepper. Mix until just combined.
• Shape beef mixture into 1 inch meatballs and place on the prepared baking sheet.
• Broil the meatballs until just browned for about 8 minutes. They do NOT need to be cooked all the way through.
• While the meatballs are cooking, add the marinara sauce, diced tomatoes and tomato sauce to the crock pot. Stir to combine.
• Add meatballs to the slow cooker and gently stir to combine.
• Cook on low for 6-8 hours or on high for 3-4 hours.
• Serve meatballs on top of cooked spaghetti. Top with parmesan cheese and minced parsley if desired. You can also serve these alone as an appetizer.

SLOW COOKED SPAGHETTI AND MEATBALLS

Steps:

• Sauté onions and garlic in oil in a saucepan.
• Combine all sauce ingredients in slow cooker.
• Cover, and cook on LOW.
• Mix together all meatball ingredients except for oil.
• Form into small meatballs, then brown on all sides in oil in a saucepan.
• Drain on paper towels.
• Add to sauce.
• Cover, and cook on LOW 4-5 hours.

SLOW COOKER SPAGHETTI AND MEATBALLS

Steps:

• Spray the insert of the slow cooker with cooking spray.
• Put the frozen meatballs into the slow cooker. Dump the can of spaghetti sauce over the meatballs.
• In a blender, combine the undrained cans of stewed tomatoes, tomato paste, dried basil, garlic powder, Italian seasoning, salt, and pepper. Blend until combined well. Pour into the slow cooker. Stir everything together until the meatballs are coated in sauce.
• Cook on LOW heat for 6-7 hours. It does really well on the WARM setting once the cook time is done, if needed.
• Serve over hot cooked pasta and garnish with parmesan cheese.

CROCK POT SPAGHETTI AND MEATBALLS

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.

SLOW COOKER MEATBALLS IN HOMEMADE SAUCE

Steps:

• To make the meatballs, heat the oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 3-4 minutes, until softened.
• Transfer the onions and garlic to a mixing bowl and let cool slightly.
• Stir in the egg, bread pieces, breadcrumbs, and seasonings. Let sit for 5 minutes.
• Mix in the ground beef, spinach, and parmesan.
• Using a meatballer or damp hands, form the mixture into 12-16 meatballs.
• Return the skillet to the stove. Add the meatballs in a single layer and cook 304 minutes per side, until browned.
• Add the sauce ingredients to your slow cooker. Stir well to combine. Gently add the meatballs to the sauce.
• Cover and cook on low for 4-6 hours.

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.)