Spaghetti With Meatballs

Course : Crockpot
Serves: 10 - 12
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Ingredients:

2 tablespoons olive oil or butter
1 clove garlic -- minced
1 medium onion -- finely chopped
1 can italian-style tomatoes -- (28 ounces) mashed
2 teaspoons salt
1/2 teaspoon sugar
1 teaspoon leaf basil
1 teaspoon leaf oregano
1 can tomato paste -- (6 ounces)
1/4 teaspoon crushed red pepper
1 recipe meatballs (below) (optional)
2 packages spaghetti -- (16 ounces each)
1 Cup grated parmesan cheese
---meatballs:
1 pound lean ground beef
1/2 pound lean ground pork
1 teaspoon garlic salt
1/4 cup grated parmesan cheese
1/8 teaspoon freshly ground pepper
1/2 teaspoon leaf basil
1/2 teaspoon leaf oregano
1/2 teaspoon leaf thyme
3/4 cup dry bread crumbs
1/3 cup pine nuts (optional)
2 tablespoons dried parsley flakes
2 large eggs
1/4 cup evaporated milk
 

Preparation / Directions:

Combine all ingredients except Meatballs, spaghetti and cheese in Crock-Pot; stir well. Cover and cook on Low for 5 to 10 hours. If Meatballs are added, continue to cook on Low for 7 to 12 hours. Just before serving, cook spaghetti according to package directions. Serve topped with Meatballs in sauce and pass grated Parmesan cheese. Mix all ingredients thoroughly. Shape into 24 meatballs about 1 1/2 inches in diameter. Place on baking sheet and bake in 450 degree oven for 15 to 20 minutes or brown meatballs in skillet; drain.


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