Slow Cooker Spaghetti and Meatballs
User Reviews
4.7
6 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
5 hrs 20 mins
-
Total Time
5 hrs 40 mins
-
Servings
8 Servings
-
Calories
4465 kcal
-
Course
Main Course
-
Cuisine
Italian
Slow Cooker Spaghetti and Meatballs
Report
Slow Cooker Spaghetti and Meatballs is always a family favorite. The lean meatballs are served in a delicious, easy homemade tomato sauce.
Share:
Ingredients
The meatballs:
- 1 ¼ pounds ground beef lean 93%
- ½ yellow onion peeled & grated
- 3 garlic minced, cloves
- ¼ cup parsley flat-leaf, minced
- 1 ½ teaspoons oregano dried
- 1 egg
- 1 egg white
- ½ cup panko breadcrumbs whole wheat
- 1 teaspoon kosher salt
The sauce:
- 1 teaspoon olive oil
- ½ yellow onion chopped
- 3 garlic minced, cloves
- 1 teaspoon oregano dried
- 4 ounces tomato paste
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
- 42 ounces crushed tomatoes canned
- 4 basil thinly sliced, large leaves
The rest:
- 1 pound spaghetti cooked according to package directions & drained, whole wheat or regular
- Parmesan Cheese for serving, grated
- parsley for serving, flat-leaf, minced
Instructions
The meatballs:
- Preheat the oven to 350 degrees F. Line a large baking sheet with foil. Place a baking rack on top of the foil and lightly spray it with cooking spray.
- In a large bowl, stir together the ground beef, onion, garlic, parsley, oregano, eggs, breadcrumbs, salt and pepper until combined.
- Using a 2 tablespoon portion of the meat mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared rack on the baking sheet, spacing evenly.
- Bake until the meatballs are almost firm to the touch and still pink inside, 12 to 15 minutes. Using tongs, immediately transfer the meatballs to a large slow cooker, scraping any accumulated fat off the bottom of the meatballs.
The sauce:
- Heat the olive oil in a large skillet set over medium heat. Add the onion and oregano, and cook until the onions are starting to soften, about 3 minutes. Add the garlic and cooking, stirring, for 30 seconds.
- Add the tomato paste, salt and pepper to the onions and cook for an additional 2 minutes.
- Stir in the crushed tomatoes and the basil. Pour the sauce over the meatballs in the slow cooker.
- Set the slow cooker to LOW and cook for 5 hours. Serve the sauce and meatballs over the spaghetti. Garnish with grated Parmesan cheese and parsley, if desired.
Notes
- Weight Watchers Points: 10 (Freestyle SmartPoints)
- *Not included in the nutritional information.
Nutrition Information
Show Details
Serving
4meatballs + 1 ⅓ cup pasta + sauce
Calories
446.5kcal
(22%)
Carbohydrates
60.8g
(20%)
Protein
30.4g
(61%)
Fat
9.1g
(14%)
Saturated Fat
2.9g
(15%)
Cholesterol
81.6mg
(27%)
Sodium
546.4mg
(23%)
Fiber
9.5g
(38%)
Sugar
11.2g
(22%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 4465 kcal
% Daily Value*
| Serving | 4meatballs + 1 ⅓ cup pasta + sauce | |
| Calories | 446.5kcal | 22% |
| Carbohydrates | 60.8g | 20% |
| Protein | 30.4g | 61% |
| Fat | 9.1g | 14% |
| Saturated Fat | 2.9g | 15% |
| Cholesterol | 81.6mg | 27% |
| Sodium | 546.4mg | 23% |
| Fiber | 9.5g | 38% |
| Sugar | 11.2g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
Other Recipes
You'll Also Love
