Easy Slow Cooker Spaghetti and Meatballs

Ingredients 0/15

Directions

Blend the crushed tomatoes, Parmesan, oregano, basil, garlic powder, and a bay leaf right in your slow cooker to make the sauce. In a separate bowl, combine the ground beef, bread crumbs, Parmesan, egg, garlic powder, parsley, Italian seasoning, and pepper. Use your hands to gently mix everything together until it’s all well combined. Roll the mixture into small meatballs, about an inch in size, and carefully drop them into the sauce. Give it a little stir to make sure the meatballs are coated, then cover the slow cooker. Let it cook on low for anywhere between 4 to 8 hours, until the meatballs are cooked through — they should reach an internal temperature of 165°F. When you’re almost ready to eat, bring a big pot of salted water to a boil and cook your spaghetti until it’s just tender but still has a bit of bite, about 12 minutes. Drain the pasta, then serve it topped with the meatballs and sauce.