Crock Pot Spaghetti And Meatballs Recipes

Steps:

• Break spaghetti in half and put in crock pot.
• Add remaining ingredients and stir.
• Cover, cook on Low 4-6 hours, or on High 2 hours. Stir once at "halftime".
• Note -- I use homemade meatballs, which I always have on hand, but I use a purchased sauce with garlic that my children love. The can size was 681 ml. Also, I never measure the pasta, I just use two handfuls. But the Recipezaar editors could not computer such a measurement.

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.

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!

Steps:

• Combine stuffing mix, meat, egg and water. (I end up using my hands to mix it all together.).
• Shape mixture into 1-inch balls and place in crock-pot.
• Top with half the mushrooms, half the green peppers and repeat with remaining mushrooms and peppers.
• Cover with spaghetti sauce. You can use more or less sauce, depending on your preference.
• Cook on low for 6-8 hours or high for 3-4.
• When time is almost up, cook spaghetti and serve meatballs and sauce over spaghetti.

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.

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.

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.