Slow-Cooked Spaghetti with Meatballs

Ingredients

• Sauce:
• 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
• Meatballs:
• 1 pound ground beef
• ¾ cup dry bread crumbs
• ½ cup freshly grated Parmesan cheese
• 1 egg, lightly beaten
• ¼ teaspoon dried parsley
• ¼ teaspoon Italian seasoning
• 1 (8 ounce) package spaghetti

Step 1

Combin crushed tomatoes, Parmesan, oregano, basil, garlic powder, and a bay leaf in your slow cooker to make the sauce. In a separate bowl, mix together the ground beef, bread crumbs, Parmesan, egg, garlic powder, parsley, Italian seasoning, and pepper. Use your hands to gently but thoroughly combine everything, then roll the mixture into 1-inch meatballs. Drop the meatballs into the sauce, give it a little stir, and cover.

Step 2

Let it cook on low for 4 to 8 hours, until the meatballs are fully cooked—an instant-read thermometer should register at least 165°F. When you’re about ready to eat, bring a big pot of salted water to a boil and cook the spaghetti until it’s tender but still has a bit of bite, about 12 minutes. Drain the pasta and serve it topped with the meatballs and sauce.