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.
prep time20 Min
cook time3 Hr
methodSlow Cooker Crock Pot
FOR THE SAUCE
(14.5 oz.) tomatoes, undrained
(6 oz.) tomato paste
large onion, diced
6 oz. mushrooms stems & pieces, drained
chopped fresh parsley
chopped fresh basil
brown sugar, firmly packed
1 1/2 tsp
FOR THE MEAT BALLS
italian style bread crumbs
eggs, lightly beaten
chopped fresh parsley or 2 tsp. dried parsley flakes
1/4 - 1/2 c
grated parmesan cheese
1/4 - 1/2 tsp
How To Make
Puree canned tomatoes, one can at a time in blender. Pour pureed tomatoes into Dutch oven.
Place remaining sauce ingredients into pot. Cover and simmer over low heat for 2 hours.
Meanwhile, in a large mixing bowl, combine all meat ball ingredients and mix thoroughly.
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.
Add meatballs to spaghetti sauce and simmer on low for 40 minutes to one hour longer.
Serve over hot spaghetti and garnish with grated parmesan cheese.
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