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Crock Pot Spaghetti Sauce & Meatballs

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Crock Pot Spaghetti Sauce and Meatballs
2010-10-26 Main Dish
4.6 93

Meatballs made of ground beef, bread crumbs, egg, onion and grated cheese are browned, then added to the crock pot to cook in a tomato sauce with herbs.

  • Servings: 8-10


2 lb Ground Chuck
½ cup Italian Bread Crumbs
1 Small Onion, chopped fine
1 Tbsp Grated Romano-parmesean Cheese
1 Egg, beaten
½ tsp Each Salt & Pepper
Disposable Crock Pot Liner
1 Large Onion, diced
1 Large Green Bell Pepper, diced
3 Tbsp Minced Garlic, from jar
2× 14.5-oz cans Diced Tomatoes
5× 15-oz cans Tomato Sauce
1× 6-oz can Tomato Puree, you can use 2 cans, if you like your sauce thicker
1 tsp Dried Basil
1 tsp Dried Oregano
2 Bay Leaves
1 tsp Dried Parsley
¼ tsp Each Salt & Black Pepper, or to taste
¼ tsp Crushed Red Pepper
1 Tbsp Grated Romano-parmesan Cheese
Shredded Mozzarella, if desired


Preheat oven to 350 degrees. Meanwhile make meatballs by combining all meatball ingredients well. Make 1-inch meatballs or larger, if you prefer.

Line a cookie sheet with sides with aluminum foil (for easier cleanup.) Place meatballs in a single layer, and bake for 20 to 25 minutes, or just until starting to brown; you are just going for color here -- they will cook in the sauce. While meatballs bake, put liner in crock pot and put all sauce ingredients in; stir well. Drain and add meat balls to crock pot; cook on low heat setting for 6 to 8 hours.

Serve over spaghetti or pasta of your choice; garnish with Romano-Parmesan cheese and some shredded mozzarella, if desired.

Helpful Tips:

You can add homemade or purchased meat balls to this. Another good thing to add is Italian sausage that has been browned and drained, or even some chicken pieces. This is also the sauce that I used for my lasagna.