Ingredients
The following ingredients have 8 Servings
- 1 pound lean ground beef
- 1/2 pound ground Italian sausage ((hot or mild depending on your taste))
- ½ cup plain breadcrumbs
- ¼ cup milk
- ½ small sweet onion (finely chopped)
- 1 large egg
- 3 tablespoons grated Parmesan
- 3 tablespoons chopped fresh parsley
- 2 garlic cloves (minced)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cans crushed tomatoes ((28 ounces each))
- 1 can diced tomatoes (undrained (15 ounces))
- 2 tablespoons tomato paste
- 1 cup beef stock
- ½ small sweet onion (chopped)
- 4 garlic cloves (minced)
- 2 teaspoons sugar
- 1 tablespoon fresh chopped basil
- 2 teaspoons Italian seasoning
- 8 ounces uncooked spaghetti (noodles broken in half length-wise)
- Fresh chopped basil and grated Parmesan for garnish
Instruction
- Combine all meatball ingredients in a large mixing bowl. Mix together using clean hands until all ingredients are incorporated.
- Roll meat mixture into 1-inch balls. Place meatballs directly into the base of your slow cooker. Set aside.
- In a separate large mixing bowl, add all sauce ingredients, except spaghetti. Stir to combine.
- Pour sauce over meatballs.
- Cover and cook on Low for 7-8 hours or High for 3-4 hours.
- For the last 30 minutes before serving, add spaghetti and stir in. Cook for the remaining 30-40 minutes until pasta is tender.
- Serve immediately topped with fresh chopped basil and grated Parmesan.
