Italian Spaghetti and Meatballs

★★★★★ 2 Reviews
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By Amy H.
from Detroit, MI

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.

serves 6
prep time 20 Min
cook time 3 Hr
method Slow Cooker Crock Pot

Ingredients

  • FOR THE SAUCE
  • 4 can
    (14.5 oz.) tomatoes, undrained
  • 2 can
    (6 oz.) tomato paste
  • 1
    large onion, diced
  • 5 clove
    garlic, minced
  • 1 can
    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
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How To Make

  • 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.
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