Homemade Parmesan-flavored meatballs and tomato sauce are cooked in the slow cooker and served over hot spaghetti for an easy and delicious dinner.

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Recipe Summary

prep:
15 mins
cook:
4 hrs
total:
4 hrs 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Sauce:
Meatballs:

Directions

Instructions Checklist
  • Mix together crushed tomatoes, Parmesan cheese, oregano, basil, garlic powder, and bay leaf for the sauce in a slow cooker.

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  • Place ground beef, bread crumbs, Parmesan cheese, egg, garlic powder, parsley, Italian seasoning, and pepper for the meatballs in a large bowl. Mix gently, but thoroughly, with your hands until well combined. Form mixture into 1-inch meatballs. Drop into sauce in the slow cooker, stir, and cover.

  • Cook on Low until meatballs are cooked through, 4 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

  • Just before meatballs and sauce are finished cooking, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and serve with sauce and meatballs.

Cook's Notes:

To make this gluten free, I make my own breadcrumbs with gluten-free bread (such as Udi's(R)).

You can also cook this on the stovetop instead of in a slow cooker, if preferred. Cook sauce for 1 hour in a large saucepan over low heat, stirring often to avoid catching on the bottom. Then add meatballs and cook for until cooked thoroughly, about 1 more hour.

Use the meatballs for meatball subs. Or, omit the sauce, and pan-fry the meatballs and serve them with risotto, fresh tomatoes, and Parmesan.

Nutrition Facts

650 calories; protein 37.7g; carbohydrates 72.3g; fat 23.6g; cholesterol 120mg; sodium 664.3mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/06/2019
I had a very difficult time deciding how to rate this recipe. While I loved the consistency of the sauce and the meatballs were very moist I found that everything lacked flavour and that the sauce was very acidic. Both the meatballs and the sauce need more seasonings and salt personal preference perhaps. I followed the recipe as written and it was ready after four hours on low. Thanks for sharing. Read More
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