Slow Cooker Spaghetti and Meatballs

Slow Cooker Spaghetti and Meatballs

1 cup seasoned bread crumbs

2 tablespoons grated Parmesan and Romano cheese blend

1 teaspoon Watkins Black Pepper

2 large eggs, lightly beaten

2 pounds ground beef

Sauce

1 large onion, finely chopped

1 medium green pepper, finely chopped

3 cans (15 ounces each) tomato sauce

2 cans (14-1/2 ounces each) diced tomatoes, undrained

1 can (6 ounces) tomato paste

6 garlic cloves, minced

2 Watkins Bay Leaves

1 teaspoon each Watkins Basil, Watkins Oregano and Watkins Parsley Flakes

1/2 teaspoon salt

1/2 teaspoon  Watkins Black Pepper

1/4 teaspoon Watkins Crushed Red Pepper Flakes

Hot cooked spaghetti

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 five 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 or until meatballs are cooked through.

Remove bay leaves. Serve with spaghetti. Yield: 12 servings (about 3-1/2 quarts sauce).

Tip:  No-mess cupcake/muffin shortcut.  To avoid dribbling muffin or cupcake batter, use an ice cream scoop to dip up the right amount of batter for the tins.  This will save clean up time later and give consistent sizes for baking and appearance.

  

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