Slow Cooker Spaghetti and Meatballs Recipe
Ingredients
Scale
Sauce Mixture Ingredients
- 2 cans crushed tomatoes (28 ounces ea. I used with Basil)
- 1/ 2 cup red wine
- 2 tablespoons olive oil
- 1 can tomato paste (6 ounces)
- 2 medium onions (finely chopped)
- 6 garlic cloves minced
- 1 tablespoon dried oregano
- 1/ 2 teaspoon red pepper flakes
- 1/ 4 teaspoon salt
Ingredients for Meatballs
- 1 1/ 4 pounds ground sirloin (or lean ground beef)
- 4 ounces mild Italian sausage
- 1/ 2 cup shredded mozzarella cheese
- 1/ 2 cup grated parmesan cheese
- 2 large eggs
- 2 cloves of garlic (minced)
- 3/ 4 teaspoons salt
- 3 tablespoons heavy cream
- Extra shredded mozzarella and parmesan cheese for garnish, and spaghetti, to serve the meatballs over.
Instructions
- Heat the oil in a large skillet and cook the onions and garlic until slightly browned. Stir in the tomato paste, garlic, oregano, pepper flakes, and salt.
- Continue cooking until mixture starts to darken. Leave half the mixture in the skillet and set the other half aside in a large bowl.
- Add the wine to the onion mixture in the skillet and cook until slightly thickened, and then add the crushed tomatoes; cook until heat through. Pour the mixture into the slow cooker.
Directions for Meatballs
- Add all the meatball ingredients except for the garnish and spaghetti into the large bowl containing the onion mixture; using your hands’ mix until thoroughly combined.
- Form into 10-12 large meatballs and place on a microwave-safe plate. Microwave for 5-7 minutes to firm up the meatballs and render out some of the fat.
- Discard any liquid that has drained from the meatballs and place them in the slow cooker with the sauce. Cook on low for 3-4 hours or until meatballs are done.
- Serve over spaghetti garnished with shredded mozzarella and Parmesan cheese.
