Slow Cooker Meatballs and Spaghetti Dish

Step 1

Start by mixing the crushed tomatoes, Parmesan cheese, oregano, basil, garlic powder, and a bay leaf right in the slow cooker to make the sauce. In a separate bowl, combine the ground beef, bread crumbs, Parmesan, egg, garlic powder, parsley, Italian seasoning, and a bit of pepper. Use your hands to gently but thoroughly mix everything until it’s well blended. Shape the mixture into about 1-inch meatballs, then carefully drop them into the sauce. Give it a little stir to coat the meatballs, then cover and set the slow cooker on low. Let it cook for 4 to 8 hours until the meatballs are cooked through—you can check by making sure the internal temperature hits 165°F (74°C). When the meatballs are almost done, bring a large pot of salted water to a boil and cook your spaghetti until it’s tender but still has a bit of bite, usually around 12 minutes. Drain the pasta, then serve it topped with the meatballs and sauce.