Last week we invited my in-laws down. You see, my brother in law lives about a mile from us so when they come to Stamford, they see not one of their children but two of them. Three if you include me.
So I offered up to cook dinner – which I’m always happy to do – I lurrrve hosting, and I lurrrrrve getting to use all the fun dishes and gadgets that we got from the wedding.
The meal? A huge hit. I wish I had taken pictures. I always forget that.
However, I am considerate enough (I kid, I kid) to share the recipe with y’all.
Slow Cooker Spaghetti & Meatballs
Ingredients
Directions
1 1/2-2 lbs ground beef
1 1/4 c. italian seasoned bread crumbs
2 cloves garlic minced
1/4 c grated Parmesan cheese
1 28oz can of crushed tomatoes (or tomato puree)
1 28oz can of diced tomatoes
basil (i used ~1-2T)
italian seasoning (2 t)
parsely (1 t)
3 eggs
1/2 pound of pasta of your choice – I used Rigatoni
Directions
In a bowl mix together meat, eggs, bread crumbs, parsley, parmesan cheese in a big mixing bowl.
Form meat into 1-2″ balls. Place in bottom of slow cooker. Add tomato sauces so meatballs are covered, add spices (i added them to taste so estimates are rough estimates). Cook on high for 4 – 5 hours or until meatballs reach 165 degrees F. When ready, feel free to skim some of the grease off the top of the sauce
{FYI – if sauce needs to be thickened add 1-2 T of tomato paste}
A great weekend recipe, full of flavor and ohemgee it was SO GOOD. I figure any recipe that I cook that gets the approval of Hubs’s dad who’s super cook (seriously the man can cook anything) that gets his approval is a win in my book. I’ll be cooking this again soon. Next time, I’ll remember pictures. Promise.
