Makes 6 to 8 servings
Prep Time: 20 minutes
Cook Time: 3-5 hr (LOW)
2-4 hr (HIGH)
Ingredients
Meatballs
- 2 pounds 90% lean Ground Beef
- 1 cup Bread Crumbs (substitute 1:1 gluten-free bread crumbs)
- 1 Onion, chopped
- 2 Eggs, beaten
- ¼ cup minced fresh Italian Parsley
- 2 teaspoons minced Garlic
- ½ teaspoon dry Mustard
- ½ teaspoon Salt (added to recipe)
- ½ teaspoon black Pepper
Spaghetti Sauce
- 1 can (28 oz) peeled whole Tomatoes
- ½ cup chopped fresh Basil
- 2 tablespoons Olive Oil
- 2 cloves Garlic, finely minced (~1 teaspoon)
- 1 teaspoon Sugar
- Salt and black Pepper, to taste
- 1 pound Cooked spaghetti
Directions
- Combine all meatball ingredients except Oil. Form into walnut-sized balls. Heat Oil in skillet over medium heat until hot.
- Sear meatballs on all sides, turning as they brown
- Transfer to slow-cooker.
- Combine all sauce ingredients in medium bowl. Pour over meatballs, stirring to coat.
- Cover; cook on LOW 3 to 5 hours or on HIGH 2 to 4 hours.
- Serve over spaghetti.