Spaghetti and Meatballs in the Crock Pot

I made this recently and had no recipe. It was one of those meals where I threw everything together and hoped it will turn out.  It was the best spaghetti and meatballs ever.  Letting the sauce and meatballs slow cook all day was the key.

For the meatballs (which makes about 8 to 10 meatballs depending on the size)

  • 1 lb. italian sausage
  • 2 pieces of white bread soaked in milk (I used a little water since I was out of milk)
  • 1/2 onion diced and 2 to 3 garlic cloves minced and sautéed in olive oil
  • grated parmesan cheese (about 3/4 cup)
  • 1 egg
  • 3 tablespoons sugar
  • 1 tablespoon parsley flakes
  • salt and pepper

Mix and roll into balls and brown in olive oil.  They don’t need to be cooked all the way through, just brown them on all sides.

In your crock pot mix together:

  • 1 28 oz. diced or crushed tomatoes
  • 1 14.5 ounce tomato sauce
  • 1/2 diced onion
  • 2 to 3 diced garlic cloves
  • 2 tablespoons sugar
  • 1/8 cup grated parmesan cheese
  • 1 good size bunch of chopped fresh basil
  • 2 bay leaves
  • salt and pepper

Add your browned meatballs in the sauce and slow cook about 8 to 9 hours.  Last few minutes before serving I sprinkled some grated mozzarella cheese on top.

Serve on Spaghetti noodles.

I made this all the night before and had in my refrigerator in the crock pot liner covered, already to turn on in the morning.  Ideal if you plan on being gone all day!!!



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