Slow Cooker Spaghetti Meatballs Food

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 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:

• 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 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.

EASY SLOW COOKER MEATBALLS

Steps:

• In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 meatballs.
• In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on Low for 6 to 8 hours.

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 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 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.

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!

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 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 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.

SLOW COOKER MEATBALLS AND SAUCE

Steps:

• In a large mixing bowl, using clean hands, combine meatball ingredients (ground pork through 1 tsp black pepper); set aside. In slow cooker crock, whisk together the sauce ingredients (spaghetti sauce through water).
• Form meat mixture into golf ball-sized meatballs and drop them into the sauce (some will stick out of the sauce; that's okay).
• Cover and cook on LOW for 8 hours. Before serving, stir gently so all meatballs are coated with sauce.

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:

• 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.

SLOW COOKER (CROCK POT) SPAGHETTI SAUCE WITH MARVELOUS MEATBALLS

Steps:

• Combine first 8 ingredients (stuffing down to onion flakes).
• Shape into 1 inch balls.
• Place in bottom of slow cooker.
• Top with mushrooms and peppers.
• Cover with Spaghetti sauce and tomato sauce.
• DO NOT stir, just shake the pot a bit to get the sauce down toward the bottom.
• Cook on low for 5-6 hours, but NO MORE. The meatballs will really start to fall apart if they are overcooked.
• Stir after about 3 hours, then stir once per hour if you can.
• Serve over noodles or make into meatball sandwiches!

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:

• 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.)

SLOW COOKER SPAGHETTI & MEATBALLS

Steps:

• Spray inside of 1 1/2 or 2-quart slow cooker with cooking spray. Combine sauce and water in slow cooker, then drop in meatballs. Cook on low 5-7 hours. Break spaghetti into fourths and stir into meatball and sauce mixture. Cook on high for 1 hour, stirring occasionally.
• Serve with garlic bread and a side salad - yum! :).
• Number of Servings: 2.

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.

SLOW COOKER SPAGHETTI AND MEATBALLS

Steps:

• First:
• Place the breadcrumbs and wine in a small bowl and combine. Allow the breadcrumbs to soak in the wine while you prepare the sauce.
• Prepare the Sauce:
• In the crock of a slow-cooker (I used my 3.5 quart but any size 3.5 and up will do), place all of the tomato sauce ingredients and whisk ot combine well.
• Make the Meatballs:
• In a large bowl, place the ground pork and ground beef, and break up the meat gently with your fingers.
• Add the remaining meatball ingredients in the order listed, mixing gently to combine with your fingers. Do not overwork the meat or the meatballs will be tough.
• Add the breadcrumb mixture and mix until just combined with your fingers.
• Divide the meatball mixture into 12 to 14 pieces and roll each gently into a ball.
• Finishing:
• Nestle each meatball into the tomato sauce in the crock.
• Cover and cook on HIGH for 4 hours or LOW for 8 hours until the meatballs are cooked through. They can remain on your slow cooker's WARM setting for up to 1 1/2 hours. Sprinkle in the chopped fresh herbs and cook on HIGH for 5 to 10 minutes to finish.
• Prepare the gluten-free pasta of your choice according to package directions. Drain.
• Turn cooked meatballs over in the sauce to coat completely. Place pasta on plate and cover with 2 to 3 meatballs and adequate sauce. Top with grated Parmesan or Parmesan alternative).