Slow Cooker Spaghetti And Meatballs Food

SLOW COOKER SPAGHETTI AND MEATBALLS

Steps:

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

SLOW COOKER SPAGHETTI AND MEATBALLS

Steps:

• Combine crushed tomatoes, 2 minced cloves of garlic, 1 Tbsp of basil and 1/4 tsp of black pepper in the slow cooker. Stir.
• In a bowl, combine everything else.
• Using your hands, mix the meat with the ingredients.
• Form into golf-ball sized balls.
• Add the meatballs to the slow cooker and gently submerge in the sauce.
• Cook on high for 4 hours, medium for 6 hours or low for 8 hours.
• Serve over pasta.

SLOW-COOKER SPAGHETTI & MEATBALLS

Steps:

• In a large bowl, mix bread crumbs, cheese, pepper and salt; stir in eggs. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain., Place the first 5 sauce ingredients in a 6-qt. slow cooker; stir in garlic and seasonings. Add meatballs, stirring gently to coat. Cook, covered, on low 5-6 hours, until meatballs are cooked through., Remove bay leaves. Serve with spaghetti.

SLOW SIMMERED SPAGHETTI AND MEATBALLS (CROCK POT)

Steps:

• Pour spaghetti sauce and tomatoes with juice into a slow cooker.
• Add chopped onion, garlic, and Italian seasonings; mix well.
• Add still-frozen meatballs; stirring to mix well. Make sure meatballs are covered with sauce.
• Cover the slow cooker, turn to LOW heat; cook 7-8 hours.
• Just before serving, cook spaghetti according to package directions. (This can be done ahead of time, noodles drained and tossed w/ olive oil, and refrigerated. Reheat noodles in the microwave before serving.).
• Serve sauce and meatballs over spaghetti. Pass Parmesan cheese at the table.
• NOTE: Any style tomato-based (marinara style) spaghetti sauce can be used. The jar sizes may vary from brand to brand but this is okay.

MEAT-LOVER'S SLOW COOKER SPAGHETTI SAUCE

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir onions and Italian sausage until the sausage is browned, about 10 minutes. Transfer the sausage and onions to a slow cooker. In the same skillet, cook and stir the ground beef, Italian seasoning, 1 teaspoon of garlic powder, and marjoram, breaking the meat up as it cooks, until the meat is browned, about 10 minutes. Transfer the ground beef into the slow cooker.
• Stir in the tomato sauce, tomato paste, diced tomatoes, stewed tomatoes, thyme, basil, oregano, and 2 teaspoons of garlic powder. Set the cooker on Low, and cook the sauce for 8 hours. About 15 minutes before serving, stir in the sugar. Serve hot.

SLOW COOKER SPAGHETTI AND MEATBALLS

Steps:

• In a 6- to 8-quart slow cooker, whisk together the tomato paste and red wine. In a bowl, stir together the panko, parsley, Parmesan, grated onion, eggs, milk, garlic, vinegar and red-pepper flakes. Season with 3/4 teaspoon salt and a generous amount of black pepper.
• Add the sausage and ground beef to the panko mixture, and gently mix using your hands just until all the ingredients are uniformly combined. (Don't overmix, or you'll end up with tough meatballs.) Form the mixture into 7 (3-inch) gently packed meatballs, and place them in the slow cooker. (They should fit snugly in one layer.) Pour the crushed tomatoes all over the top of the meatballs, then add the basil sprigs to the slow cooker. Cover, and cook on low for 4 hours.
• When ready to serve, cook the spaghetti according to the package directions in boiling, salted water and drain. Increase the slow cooker heat to high. Using a slotted spoon, remove the meatballs to a bowl. Discard the basil sprigs from the sauce. If there is more oil on the surface of the sauce than you'd like, use a ladle to skim it off and discard it. Add the drained pasta to the sauce and toss to coat the pasta evenly. Season to taste with salt and pepper. Add the meatballs back to the slow cooker and stir gently to combine. Serve the spaghetti and meatballs with more grated Parmesan and torn basil leaves for topping.

SLOW COOKER SPAGHETTI AND MEATBALLS

Steps:

• In a large bowl, combine ground beef, sausage, Panko, milk, egg, Parmesan, parsley and garlic; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 32-35 meatballs.
• Heat olive oil in a large skillet over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
• Place crushed tomatoes, diced tomatoes, tomato sauce, beef stock, onion, garlic and sugar into a 6-qt slow cooker. Stir in meatballs until well combined; season with salt and pepper, to taste.
• Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
• Stir in pasta; cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender, stirring once. Stir in basil.
• Serve immediately.

SLOW COOKER SPAGHETTI AND MEATBALLS RECIPE

Steps:

• 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.

SLOW COOKER SPAGHETTI AND MEATBALS

Steps:

• In slow cooker mix together, spaghetti sauce and chicken broth. Rub the pasta with olive oil. Place pasta in slow cooker, making sure to submerge it in the liquids. Layer with meatballs. Place lid on top and cook on low for 6 hours. Optional: Serve with basil and parmesan.

SLOW COOKER SPAGHETTI AND MEATBALLS

Steps:

• In a medium bowl combine ground beef, egg, breadcrumbs, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix with your hands until mixture is blended. Form mixture into 12 balls. Set aside.
• In a greased slow cooker, combine marinara sauce, basil, garlic, and Italian seasoning and stir. Arrange meatballs on top of sauce. Cover and cook for 3-4 hours on high or 6 hours on low.
• Uncover and use a fork or tongs to transfer meatballs to a plate. Add noodles to slow cooker making sure the noodles are covered by the sauce. Return meatballs to slow cooker.
• Cover and cook on high 15-25 minutes until noodles are softened. Give it a stir, then top with fresh basil or thyme and grated parmesan cheese. Serve hot.

20 BEST SLOW COOKER PASTAS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a slow cooker pasta dish in 30 minutes or less!

CROCK POT SPAGHETTI AND MEATBALLS

Steps:

• In a 6-quart oval slow cooker, pour in half the jarred spaghetti sauce and do your best to spread it around evenly.
• Layer the frozen meatballs in a single layer (as best as possible) on top of spaghetti sauce.
• Pour the rest of the spaghetti sauce over the meatballs.
• Then pour in 4 cups of water.
• Sprinkle minced garlic, Italian seasoning, and basil on top. No need to stir.
• Finally, layer the spaghetti noodles on top and evenly drizzle the spaghetti noodles with 2-3 tbsp olive oil to lightly coat.
• Then, gently push down the spaghetti noodles until they are under the water (breaking them if necessary to fit.)
• Try to make sure each noodle is coated in the sauce. This will help to keep the noodles from sticking together while cooking.
• Cover and cook on low for about 2.5 hours (until noodles are soft and meatballs are heated through).
• About halfway through, gently stir the noodles with a pasta fork to make sure none of the noodles are sticking together.
• Spaghetti is ready when the noodles are al dente and most of the liquid has been absorbed by the pasta.

CROCKPOT SPAGHETTI AND MEATBALLS

Steps:

• Spray slow cooker with cooking spray to make clean-up easy
• Place meatballs in the bottom of your slow cooker and pour beef broth over the top of meatballs.
• Place spaghetti on top of meatballs, break pasta is necessary. Make sure to criss cross the pasta so it doesn't all clump together
• Pour diced tomatoes and pasta sauce on top of spaghetti. Stir if needed to make sure the pasta is completely covered.
• Cook on high for 2 hours. Stir the pasta and meatballs together and let sit for 5 minutes while the extra liquid is absorbed.
• Serve garnished with fresh parsley and parmesan.

SLOW COOKER SPAGHETTI AND MEATBALLS

Steps:

• Using hands, mix all meatball ingredients in a large bowl
• Once well mixed, divide into six equal portions and roll into meatballs. Place in bottom of slow cooker
• Add sauce and cover and cook on high for 3-4 hours or low for 6-8 until meatballs cooked through (internal temp of 165 degrees)
• Remove meatballs and cover to keep warm
• Coat noodles with sauce, then top with water
• Let cook for 10-20 minutes (depending on slow cooker temp) and stir occasionally until noodles are done
• Serve with meatballs and Parmesan cheese if desired

SLOW COOKER SPAGHETTI AND MEATBALLS

Steps:

• Spray the insert of the slow cooker with cooking spray.
• Put the frozen meatballs into the slow cooker. Dump the can of spaghetti sauce over the meatballs.
• In a blender, combine the undrained cans of stewed tomatoes, tomato paste, dried basil, garlic powder, Italian seasoning, salt, and pepper. Blend until combined well. Pour into the slow cooker. Stir everything together until the meatballs are coated in sauce.
• Cook on LOW heat for 6-7 hours. It does really well on the WARM setting once the cook time is done, if needed.
• Serve over hot cooked pasta and garnish with parmesan cheese.

SLOW COOKED SPAGHETTI AND MEATBALLS

Steps:

• Sauté onions and garlic in oil in a saucepan.
• Combine all sauce ingredients in slow cooker.
• Cover, and cook on LOW.
• Mix together all meatball ingredients except for oil.
• Form into small meatballs, then brown on all sides in oil in a saucepan.
• Drain on paper towels.
• Add to sauce.
• Cover, and cook on LOW 4-5 hours.

SLOW COOKER SPAGHETTI AND MEATBALLS

Steps:

• Mix the tomatoes, beef broth, honey, balsamic vinegar, Italian seasoning, garlic and onion powder (if using), salt and pepper together in a 6qt Slow Cooker.
• Mix in the meatballs, close and cook for 3-4 hours on high or 6-7 hours on low heat.
• Mix in the spaghetti making sure it is submerged in the sauce and cover and cook for another 30 minutes on high or until the pasta is tender to your liking.
• Ladle into bowls and top with herbs and cheese before serving.

EASY SLOW COOKER SPAGHETTI AND MEATBALLS RECIPE

Steps:

• Put the vegetables in the slow cooker
• Add the tomato products and water over the top of the vegetables
• Stir to combine
• Add the seasonings, stir again
• Mix in the frozen meatballs
• Cover and cook on low for 8 hours, or high for 4 hours
• Once finished, it can be set on "keep warm" for 1-2 hours
• 20 minutes before serving cook noodles as desired
• Serve individually or put noodles in a large serving dish, top with sauce and meatballs, and serve with parmesan if desired

SLOW COOKER MEATBALLS WITH SPAGHETTI

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl mix together ground beef, minced garlic, bread crumbs, Parmesan cheese, onion powder and egg. Shape into 15 meatballs.
• Place meatballs on a baking sheet that's been lined with aluminum foil or parchment paper (easy cleanup!). Bake in the oven for 15 minutes. Please don't skip this step if possible, it will prevent the meatballs from getting too greasy in the slow cooker.
• In your slow cooker add a jar of your favorite spaghetti sauce, along with crushed tomatoes, tomato paste, brown sugar and a bay leaf.
• Add meatballs into the sauce in slow cooker and mix so the sauce covers them.
• Cook on LOW for 6 hours. After 6 hours, remove the bay leaf.
• During the last 15 minutes, bring a pot of salted water to a boil and cook spaghetti according to box. Once cooked, drain and serve the spaghetti with meatballs and sauce!
• Serve and enjoy! I like to add additional Parmesan cheese and parsley on top when serving.

SLOW COOKER SPAGHETTI AND MEATBALLS

Steps:

• Combine ground beef, breadcrumbs, egg, garlic, parmesan, red pepper, basil, parsley, sauce, and Worcestershire sauce in a large bowl. Using your hands, mix and knead the meat mixture until fully combined.
• Roll the meat into golf ball sized pieces.
• Heat a large skillet over medium high heat.
• Working in batches, brown the meatballs so they are just brown on the inside - about 30 seconds per side.
• Place the browned meatballs into the bowl of your slow cooker and cover with marinara sauce.
• Cover and cook on low 6-8 hours.
• When the meatballs are done, cook the spaghetti according to package directions and serve topped with the meatballs and marinara.
• TO FREEZE: Prepare meatballs and brown them. Let cool. Place meatballs in a gallon sized freezer bag and top with marinara sauce. Remove as much air as possible and seal. Freeze up to 3 months. When ready to serve, defrost overnight or run the bag under warm water to break into pieces and place in slow cooker (it's okay to be partially frozen). Cook on LOW 8 hours.

CROCK POT SPAGHETTI AND MEATBALLS

Steps:

• Pour 1/4 of the sauce into the bottom of a oval or rectangle crock pot.*
• Pour frozen meatballs into slow cooker in a single layer.
• Add the rest of the sauce.
• Pour in water.
• Add Italian seasoning and garlic powder.
• Add in dry spaghetti noodles.
• Drizzle dry spaghetti noodles with olive oil and slightly separate with a fork.
• Place lid onto slow cooker and cook on low for 3 hours.
• Stir slightly every hour if you have time.
• Grated parmesan cheese and parsley optional for topping

SLOW COOKER SPAGHETTI AND MEATBALLS

Steps:

• To make the parmesan meatballs, place mince, breadcrumbs, parmesan, onion, garlic, egg and oregano in a large bowl. Season. Use your hands to mix until well combined. Roll 1-tbs portions of mince mixture into balls.
• Combine the tomato, passata, wine or stock, onion, garlic and oregano in a slow cooker on high. Season.
• Heat the oil in a large frying pan over medium-high heat. Cook the meatballs, in 2 batches, turning occasionally, for 4-5 mins or until brown all over. Add to the slow cooker and stir to combine. Cover and cook for 3 hours on high (or 6 hours on low) or until meatballs are cooked through.
• Add the pasta to the tomato mixture in the slow cooker. Stir to combine. Cover and cook for 35-40 mins on high or until pasta is al dente. Stir in the vinegar.
• Divide the pasta mixture among serving bowls. Season.

SLOW-COOKER SPAGHETTI AND MEATBALLS

Steps:

• Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 1/2 hours, until the onion is tender and the meatballs are hot.
• Cover the slow cooker and cook on high for 15 to 25 minutes, or until the spaghetti is al dente. (You have to taste the pasta to make sure it is properly cooked.)

COMPLETELY CROCK POT SPAGHETTI AND MEATBALLS

Steps:

• Gather the ingredients.
• Combine the spaghetti pasta, spaghetti sauce, frozen meatballs, and water in a 4-quart slow cooker and mix to combine. Make sure that the pasta is submerged in the liquid in the crock pot.
• Cover the crock pot and cook on low for 5 to 7 hours or until pasta is tender and meatballs are thoroughly heated to 160 F as measured with a meat thermometer , stirring once with a large spoon during the cooking time. This method will make the pasta quite soft, like Spaghetti-Os.
• Serve with grated cheese, if desired. Enjoy!

QUITE POSSIBLY THE EASIEST SPAGHETTI AND MEATBALLS YOU'VE EVER MADE

Steps:

• Tear up the bread and add it to a small bowl. Add the milk, salt, and parmesan cheese and let set until the bread has soaked up the liquid.
• Add the ground beef and mix using your hands until evenly distributed. Roll into golf-ball-size meatballs and place under the broiler until slightly browned.
• Place the water, onion, and garlic in a blender and pulse until smooth. Add to the base of your slow cooker.
• Add the crushed tomatoes and then carefully drop in the meatballs. Set your slow cooker to low and let simmer while you're at work for 8 hours.
• Turn your slow cooker to high and add the pasta. Gently stir until the pasta is submerged, breaking up any lengths that stick together. Cover and cook for 20 minutes.
• Turn off your slow cooker and add the cheese. Cover for 5 minutes or until the cheese has melted.
• Gently mix, then serve with a sprinkling of extra parmesan cheese and chopped basil.

SLOW-COOKER SUNDAY SAUCE

Steps:

• In a 6- to 8-quart slow cooker, add the crushed tomatoes and basil sprigs. Season the pork shoulder all over with salt and pepper.
• In a large Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to the slow cooker as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the slow cooker.
• Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stirring to scrape up the browned bits on the bottom of the pot, and cook until the wine is nearly evaporated, 2 to 4 minutes. Scrape the onion-wine mixture into the slow cooker, and stir to combine. Add the meatballs on top. (It's OK if they're sticking out of the sauce.) Cook on low for 6 to 8 hours, until the pork shoulder falls apart when shredded with a fork.
• When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta boils, slice the sausage and shred the pork shoulder on a cutting board, and leave it there. When the pasta is al dente, reserve ½ cup pasta water, then drain and return the pasta to the pot. Over medium heat, toss the pasta with enough sauce to coat (about 4 cups), adding pasta water as needed until the sauce clings to the pasta. (Some meatballs might end up in the pasta pot; that's OK.) Return the sausage and pork shoulder to the remaining sauce in the slow cooker.
• Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and extra meat and sauce at the table.