Best Slow Cooker Crock Pot Spaghetti Sauce With Marvelous Meatballs Recipes

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.

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:

• 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-COOKED SPAGHETTI SAUCE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 3-qt. slow cooker. Add the next 10 ingredients. Cover and cook on low for 7-8 hours or until heated through. Discard bay leaf. Serve with spaghetti.

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!

MEAT-LOVER'S SLOW COOKER SPAGHETTI SAUCE

Steps:

• Heat olive oil in skillet over medium heat; cook and stir onions and sausage, until 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 t 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 t garlic powder.
• Cook on low for about 8 hours.
• About 15 minutes before serving, stir in the sugar.
• Serve hot over pasta.