Slow Cooker Spaghetti and Meatballs
Total Time
9 hours 5 minutes
Prep Time
20 minutes
Cook Time
8 hours 45 minutes
Rating
4.96 out of 5 stars
(21)
Ingredients
6 servings
- 1 28-ounce can crushed tomatoes
- 1 15-ounce can diced tomatoes
- 1 15-ounce can tomato sauce
- 1 cup beef stock
- ½ medium sweet onion, diced
- 3 cloves garlic, minced
- 2 teaspoons granulated sugar
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces spaghetti, broken in half
- ⅓ cup chopped fresh basil leaves
- 1 pound lean ground beef
- ½ pound Italian sausage, casing removed
- ½ cup Panko
- ¼ cup whole milk
- 1 large egg, lightly beaten
- 3 tablespoons freshly grated Parmesan
- 3 tablespoons chopped fresh parsley leaves
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ tablespoons olive oil
How would you rate this recipe?
Preparation
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
Step 5
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.
Step 6
Serve immediately.
Step 7
Save recipe for the next time?
Chef's notes
Serve with extra crusty bread and maybe a few more meatballs covered in fresh Parmesan. It's simply perfection.
