Nana's Sunday Spaghetti and Meatballs
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Ingredients
Meatballs:
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4 pounds ground beef, or equal parts ground beef, veal and pork
1 cup bread crumb
2 cups of Pecorino Romano cheese
2 bunches Italian parsley, stemmed and chopped coarsely
4 teaspoons Kosher salt
2 teaspoon black pepper
4 large eggs, beaten
Spaghetti Sauce:
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2 28-ounce can peeled tomatoes
4 tablespoons olive oil
2 whole bulb garlic (or more or less to taste), peeled and finely minced
2 bunches fresh basil
2 tablespoons sugar
kosher salt and pepper
- Combine meatball ingredients. In a skillet placed on stovetop set to medium-high heat, sear meatballs on all sides.
- Combine all sauce ingredients and mix thoroughly. Add meatballs to Crock-Pot® slow cooker and cover with sauce (extra sauce can be frozen). Cover and cook on Low for 4-6 hours or on High for 2-4 hours.
- Adjust seasonings and serve with cooked pasta.
Serves: 8-10
Size: 5-7 quarts
Recommended Crock-Pot® slow cooker
For more recipes to use with your Crock-Pot® slow cooker, buy their official cookbook.
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