Slow Cooker Spaghetti and Meatballs
Description
Homemade Parmesan-flavored meatballs and tomato sauce are cooked in the slow cooker and served over hot spaghetti for an easy and delicious dinner.
Ingredients
•
1 (28 ounce) can crushed tomatoes
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2 tablespoons freshly grated Parmesan cheese, or more to taste
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1/2 teaspoon garlic powder
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1 bay leaf
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1 pound ground beef
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3/4 cup dry bread crumbs
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1/2 cup freshly grated Parmesan cheese
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1 egg, lightly beaten
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1/2 teaspoon garlic powder
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1/4 teaspoon dried parsley
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1/4 teaspoon Italian seasoning
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1/8 teaspoon ground black pepper, or to taste
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1 (8 ounce) package spaghetti
Directions
1
Mix together crushed tomatoes, Parmesan cheese, oregano, basil, garlic powder, and bay leaf for the sauce in a slow cooker.
2
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.
3
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).
4
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.