Here’s What’s Cooking . . . Slow-Cooker Meatballs

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As part of my quest for the good life, I’ve been trying really hard to cook healthy, homemade meals at least five times a week.

Of course, in the summer (when I’m not working), this is easy-peasy.

It helps that I find recipes such as this one for spaghetti and meatballs that practically cook themselves. I’m not normally a huge spaghetti fan (like, at all), but I LOVED how this one turned out.

Check it out next time you want a relatively quick and easy slow-cooker recipe.

Spaghetti and Meatballs (from Miss Paula Deen herself)

1 pound ground beef
1 egg, lightly beaten
1/2 cup Italian-flavored bread crumbs
1/2 teaspoon salt, divided
1/4 teaspoon garlic powder
1 (28-ounce) can crushed tomatoes with basil
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
1 teaspoon sugar
Hot cooked spaghetti

1. In a medium bowl, combine ground beef, egg, bread crumbs, 1/4 teaspoon salt, and garlic powder. Gently form mixture into 1- to 2-inch meatballs.

2. In a slow cooker, combine crushed tomatoes, diced tomatoes, sugar, and remaining 1/4 teaspoon salt. Gently place meatballs into sauce mixture in slow cooker.

3. Cover and cook on high for 1 hour. Reduce heat to low, and cook for 3 hours. Serve meatballs and sauce over hot cooked spaghetti.

Yield: 5 servings

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