Homemade Parmesan-flavored meatballs and tomato sauce are cooked in the slow cooker and served greater than hot spaghetti for an easy and delicious dinner.
The ingredient of Slow Cooker Spaghetti and Meatballs
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons freshly grated Parmesan cheese, or more to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- u00bd teaspoon garlic powder
- 1 bay leaf
- 1 pound pitch beef
- u00be cup dry bread crumbs
- u00bd cup freshly grated Parmesan cheese
- 1 egg, lightly beaten
- u00bd teaspoon garlic powder
- u00bc teaspoon dried parsley
- u00bc teaspoon Italian seasoning
- u215b teaspoon pitch black pepper, or to taste
- 1 (8 ounce) package spaghetti
The instruction how to make Slow Cooker Spaghetti and Meatballs
- blend 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. blend gently, but thoroughly, in imitation of your hands until well combined. Form mixture into 1-inch meatballs. Drop into sauce in the slow cooker, stir, and cover.
- Cook in the region of Low until meatballs are cooked through, 4 to 8 hours. An instant-read thermometer inserted into the center should open at least 165 degrees F (74 degrees C).
- Just early 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 painful yet pure to the bite, about 12 minutes. Drain and support subsequently sauce and meatballs.
Nutritions of Slow Cooker Spaghetti and Meatballs
calories: 649.5 caloriescarbohydrateContent: 72.3 g
cholesterolContent: 120 mg
fatContent: 23.6 g
fiberContent: 6.8 g
proteinContent: 37.7 g
saturatedFatContent: 9.4 g
servingSize:
sodiumContent: 664.3 mg
sugarContent: 3.1 g
transFatContent:
unsaturatedFatContent:
