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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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

Directions Step-By-Step

1
Puree canned tomatoes, one can at a time in blender. Pour pureed tomatoes into Dutch oven.
2
Place remaining sauce ingredients into pot. Cover and simmer over low heat for 2 hours.
3
Meanwhile, in a large mixing bowl, combine all meat ball ingredients and mix thoroughly.
4
Shape into 2" balls and brown in a baking pan in 350 degree oven or on stovetop in a skillet in 2 Tbsp. olive oil.
5
Add meatballs to spaghetti sauce and simmer on low for 40 minutes to one hour longer.
6
Serve 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