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To begin the process of creating the perfect meatballs, take the prepared mixture and shape it into 1-inch balls. This size is ideal for even cooking and allows for a pleasant bite. Once formed, arrange the meatballs on a baking sheet lined with parchment paper. This step not only ensures the meatballs maintain their shape during cooking but also makes it easier to transfer them to the slow cooker later on.

Slow Cooker Spaghetti and Meatballs

Indulge in the comforting flavors of homemade Slow Cooker Spaghetti & Meatballs! This easy-to-follow recipe allows the slow cooker to work its magic, creating tender meatballs simmered in a rich tomato sauce. Perfect for busy weeknights or cozy gatherings, this dish combines high-quality ingredients like ground beef, Italian breadcrumbs, and fresh herbs. Enjoy a delicious meal that brings family and friends together, leaving everyone satisfied and happy.
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Ingredients
  

For the Meatballs:

1 pound ground beef (80/20 for juiciness)

1/2 cup breadcrumbs (preferably Italian style)

1/4 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped

1/4 cup onion, finely diced

2 cloves garlic, minced

1 large egg

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

For the Sauce:

1 can (28 oz) crushed tomatoes

1 can (15 oz) tomato sauce

2 tablespoons tomato paste

2 teaspoons sugar (to balance acidity)

1 teaspoon dried oregano

1 teaspoon dried basil

2 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes (optional, for heat)

1 onion, diced

For Serving:

12 oz spaghetti (uncooked)

Additional grated Parmesan cheese

Fresh basil leaves for garnish

Instructions
 

Prepare the Meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, diced onion, minced garlic, egg, salt, black pepper, oregano, and basil. Mix gently with your hands until just combined, being careful not to overwork the meat.

    Form the Meatballs: Shape the mixture into 1-inch meatballs and arrange them evenly on a baking sheet or plate as you go.

      Sear the Meatballs (Optional): If desired, you can pre-sear the meatballs in a skillet over medium-high heat until browned on all sides. This step adds more flavor but is not necessary as they'll cook thoroughly in the slow cooker.

        Make the Sauce: In the slow cooker, combine the crushed tomatoes, tomato sauce, tomato paste, sugar, oregano, basil, minced garlic, salt, black pepper, red pepper flakes, and diced onion. Stir well to combine.

          Add Meatballs to the Sauce: Carefully add the meatballs to the sauce, ensuring they are submerged in the liquid as much as possible.

            Slow Cook: Cover the slow cooker and set it to low heat. Cook for 6-8 hours or on high heat for about 3-4 hours. The meatballs should be fully cooked and tender by the end of the cooking time.

              Cook the Spaghetti: About 30 minutes before serving, bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Drain and set aside.

                Combine and Serve: Once the meatballs are ready, you can add the drained spaghetti directly to the slow cooker and toss to coat, or you can serve the meatballs and sauce over the pasta on individual plates.

                  Garnish: Top with additional grated Parmesan cheese and fresh basil leaves before serving.

                    Prep Time: 20 minutes | Total Time: 8 hours 20 minutes | Servings: 6-8 portions