Italian Spaghetti and Meatballs

Amy Herald

By
@Meave

The kids will love this traditional Italian favorite! It can be prepared ahead of time in a slow cooker. Follow instructions given but place ingredients in slow cooker on low for 4-6 hours. Add browned meatballs in the last hour of cooking.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
6
Prep:
20 Min
Cook:
3 Hr
Method:
Slow Cooker Crock Pot

Ingredients

FOR THE SAUCE

4 can(s)
(14.5 oz.) tomatoes, undrained
2 can(s)
(6 oz.) tomato paste
1
large onion, diced
5 clove
garlic, minced
1 can(s)
6 oz. mushrooms stems & pieces, drained
1/4 c
chopped fresh parsley
1/4 c
chopped fresh basil
2 Tbsp
brown sugar, firmly packed
1 1/2 tsp
dried oregano
1
bay leaf
salt
to taste
pepper
to taste

FOR THE MEAT BALLS

3 lb
ground beef
2 c
italian style bread crumbs
2
eggs, lightly beaten
2 Tbsp
chopped fresh parsley or 2 tsp. dried parsley flakes
1/4 - 1/2 c
grated parmesan cheese
1 tsp
salt
1/4 - 1/2 tsp
pepper

Step-By-Step

1Puree canned tomatoes, one can at a time in blender. Pour pureed tomatoes into Dutch oven.

2Place remaining sauce ingredients into pot. Cover and simmer over low heat for 2 hours.

3Meanwhile, in a large mixing bowl, combine all meat ball ingredients and mix thoroughly.

4Shape into 2" balls and brown in a baking pan in 350 degree oven or on stovetop in a skillet in 2 Tbsp. olive oil.

5Add meatballs to spaghetti sauce and simmer on low for 40 minutes to one hour longer.

6Serve over hot spaghetti and garnish with grated parmesan cheese.

About this Recipe

Course/Dish: Beef, Pasta, Other Main Dishes
Main Ingredient: Beef
Regional Style: Italian
Other Tag: For Kids