Slow-Cooker Spaghetti & Meatballs
Total TimePrep: 50 min. Cook: 5 hours
Makes12 servings (about 3-1/2 quarts sauce)
- 1 cup seasoned bread crumbs
- 2 tablespoons grated Parmesan and Romano cheese blend
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 2 large eggs, lightly beaten
- 2 pounds ground beef
- 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 bay leaves
- 1 teaspoon each dried basil, oregano and parsley flakes
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon 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.
Nutrition Facts1 cup (calculated without spaghetti): 254 calories, 11g fat (4g saturated fat), 79mg cholesterol, 1133mg sodium, 20g carbohydrate (7g sugars, 3g fiber), 20g protein.
Jul 4, 2020
John ... You an insufferable rude rube and stooge. Take your nasty attitude and asinine persona elsewhere.
Mar 29, 2020
Folks, the recipe is merely the writers favorite recipe. Everyone has different tastes. Just because one person likes a recipe does not mean the next person will enjoy it. There is is no reason to verbally assault someone because It’s different from your recipe. These days it seems to have become acceptable in tear into fellow posters because it differs from your grandmother’s. Get a grip sir, and enjoy your recipe and the rest of us will enjoy our own. There are no monetary awards given so relax, go cook up a pot of your sauce and take to one of the many homeless shelters where people will love your grandmother’s pasta.
Mar 29, 2020
After reading some of the reviews, I agree with Rus. I'm 73 and my family owned and operated a successful restaurant for over 30 years. There is nothing wrong with FINELY chopped onions in meatballs. I will say that green peppers in the sauce is somewhat unusual, but not unheard of. FYI the spaghetti noodle was first invented in China, not Italy.
Jul 22, 2019
I cannot give an honest review at the moment based on these meatballs but one thing i will say... This goes out to some people...(ahem)...JOHN, didnt your mom tell u if u have NOTHING nice to say, then keep your big fat mouth shut!! This is what irks me with people today. You can have an opinion and still be polite if u disagree. Why does this world seem to think its cool to be nasty to fellow human beings. Do u even take the time to think how you"d like it if someone did that to you. SHAME ON YOU!!! You deserve a dressing down. I think your review of her meatballs is BS!! How you like them meatballs!! Ha!!!
Apr 20, 2019
I'm Italian and learned from my Grandmother many years ago , how to make true Italian meatballs and spaghetti sauce. She came here from Naples in 1915. I'm in my 80's and I'm a good cook.The above recipe is not authentic. It's not real Italian. For example: never put onions in M/B's and never put bell pepper in spaghetti sauce. The above recipe is not a true Italian recipe. It's B/S.
Jan 23, 2018
apologize-just reading recipe not inclined to make, reads to me like very little flavor. 1t of 3 herbs for all that sauce, nope. no milk to soak into 1c bread crumbs w-only liquid being 2 eggs (that are there primarily for binding) translates to a dry meatball which > I made from highly praised recipe I found online last week that was worst by far meatball I ever made.
Jan 8, 2018
Dec 31, 2017
Served my family at Xmas. Added ground pork and had this available for sandwhiches. Huge hit.
Jun 26, 2017
I made this for the first time and was disappointed in the meatballs. They seemed dry and not much flavor. I think using Italian sausage and ground beef would have made a tastier meatball. Will not be making this recipe again.
Jan 22, 2017
I'm giving some detail here to help others in planning. While I appreciate taste comments, I also like some detail.I used a scoop, and got 54 meatballs, using my 1.5 inch scoop. I tasted it halfway through. I added a second can of paste, just because I like a very rich tomato flavor, and, like another poster, I thought there was a bite from the acidity, so I added two heaping tablespoons of brown sugar, which removed the sting. I also put them on a baking rack on a lined cookie sheet and put them in the oven for about 30 minutes so there wasn't a mess on top of the stove to clean. We froze three packages for extra meals. My original plan had been pasta, but we did meatball sandwiches on a soft sub roll instead.Next time, I think I'd make two batches, cook all the meatballs, then mix the sauce, then freeze it, so that all I'd have to do is dump it all in the slow cooker, then freeze any extras after cooking. Once committed to making something, doubling it is generally my rule. Make one, freeze one. But, making two of the original would really give extra meals, as cooking each batch will give me one meal of subs and one meal of pasta, plus three bags of entirely cooked meatballs and sauce for sandwiches. So, for the two of us... 5 meals/batch.I also thought about browning the hamburger, with the onions, garlic, peppers, and tomato paste, and them making a thick meat sauce. I let it set about an hour after the suggested time because my husband was late, and some of the meatballs fell apart during the extra cooking time. Still delicious, but don't let them go beyond 6 hours. The meat sauce and remaining meatballs will be used on pasta for a second meal.I've never found a great meatball recipe I liked, so this one might be it. They would work well in Swedish meatballs, and sweet and sour.I did think that the ratio of sauce to meatballs was off, and I considered making an extra half batch of sauce, but the original recipe filled my 6 quart cooker. I had enough sauce to cover them, but it was only about an inch from the top. I would not have had room for any more sauce. If you really want sauce and meatballs, make them bigger, or half the meatball portion, or make half into meatballs, and crumble half for a meat sauce with meatballs. Another option would be to double the sauce, and freeze half the meatballs in one batch, and half in the second batch. It all depends on if you want pasta or sandwiches, and how much sauce you want on your pasta.So, to be clear, I got 5 meals for 2 people. I froze 3 bags, each with 12 meatballs and enough sauce for sandwiches (on the buns we use, 4 meatballs/sandwich). I had one meal of sandwiches from what was left, and one meal of meatballs with meat sauce on pasta.I hope this detail helps someone.