Ingredients
4
4 servings
- •1 (28 ounce) can crushed tomatoes
- •2 tablespoons freshly grated Parmesan cheese, or more to taste
- •1 teaspoon dried oregano
- •1 teaspoon dried basil
- •½ teaspoon garlic powder
- •1 bay leaf
- •1 pound ground beef
- •¾ cup dry bread crumbs
- •½ cup freshly grated Parmesan cheese
- •1 egg, lightly beaten
- •½ teaspoon garlic powder
- •¼ teaspoon dried parsley
- •¼ teaspoon Italian seasoning
- •⅛ teaspoon ground black pepper, or to taste
- •1 (8 ounce) package spaghetti
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 650
- Carbohydrate: 72g
- Fat: 24g
- Fiber: 7g
- Protein: 38g
- Sugar: 3g
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