Slow Cooker Meatballs with Spaghetti
Recipe courtesy of The Incredible Edible Egg™.
1 1/2 pounds lean ground beef
1 1/2 cups soft Italian-style breadcrumbs
1 tablespoon dried minced onion
2 tablespoons dried parsley parsley
2 cloves garlic, minced
3 large eggs, beaten
1 (24-ounce) jar spaghetti sauce
1 (15-ounce) can tomato sauce
1 (14.5-ounce) can crushed tomatoes
1 tablespoon Italian seasoning
- In a large bowl combine ground beef, bread crumbs, onion, parsley, garlic and eggs; mix together completely. Shape into 22 (2-inch) meatballs.
- Pour spaghetti sauce, tomato sauce, crushed tomatoes and Italian seasoning in a slow cooker. Add meatballs and gently stir into sauce.
- Cook on HIGH for 4 hours, or LOW for 6 to 8 hours.
- Serve meatballs and sauce over spaghetti, or on rolls as a sandwich with sautéed onions and peppers.
Makes 6 servings.
Recipe and photograph courtesy of The Incredible Edible Egg™.