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Spaghetti and Meatballs

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PREP TIME
15 min
COOKING TIME
240 min
TOTAL TIME
255 min
SERVINGS
4 servings
Dinner U.S.
Spaghetti and Meatballs
Ingredients
  • 1 (28 ounce) can crushed tomatoes
  • 2 tablespoons freshly grated Parmesan cheese, or more to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1 bay leaf
  • 1 pound ground beef
  • 3/4 cup dry bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 egg, lightly beaten
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried parsley
  • 1/4 teaspoon Italian seasoning
  • 1/8 teaspoon ground black pepper, or to taste
  • 1 (8 ounce) package spaghetti
Instructions
1
Combine crushed tomatoes, Parmesan cheese, oregano, basil, garlic powder, and bay leaf in a slow cooker to create the sauce.
2
Prepare the meatballs by combining ground beef, bread crumbs, Parmesan cheese, egg, garlic powder, parsley, Italian seasoning, and pepper in a large bowl. Mix the ingredients thoroughly with your hands until they are well combined. Shape the mixture into 1-inch meatballs and gently place them in the sauce in the slow cooker. Stir the mixture to distribute the ingredients evenly, then cover the slow cooker.
3
Allow the meatballs and sauce to cook together on Low for 4 to 8 hours, or until they are cooked through. To verify the meatballs' doneness, insert an instant-read thermometer into the center of one of the meatballs and check that it reaches at least 165 degrees F (74 degrees C).
4
While the meatballs are finishing cooking, bring a large pot of salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until it is tender yet still retains some firmness to the bite. Drain the spaghetti and serve it with the sauce and meatballs.