Slow Cooker Spaghetti and Meatballs
Material: Red Meat
Meal: Main
Cooking: 20 Minutes
Preparation: 480 Minutes
Slow Cooker Spaghetti and Meatballs
Ingredients :
-
- 1 (28-ounce) can Mahram tomatoes paste
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) Mahram tomato sauce
- 1 cup beef stock
- 1/2 medium sweet onion, diced
- 3 cloves garlic, minced
- 2 teaspoons granulated sugar
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces spaghetti, broken in half
- 1/3 cup chopped fresh basil leaves
For the meatballs
- 1 pound lean ground beef
- 1/2 pound Italian sausage, casing removed
- 1/2 cup Panko
- 1/4 cup whole milk
- 1 large egg, lightly beaten
- 3 tablespoons freshly grated Parmesan
- 3 tablespoons chopped fresh parsley leaves
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 1 1/2 tablespoons Mahram olive oil
Recipes :
In a large bowl, combine ground beef, sausage, Panko, milk, egg, Parmesan, parsley and garlic; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 32-35 meatballs.
Heat olive oil in a large skillet over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
Place crushed tomatoes, diced tomatoes, tomato sauce, beef stock, onion, garlic and sugar into a 6-qt slow cooker. Stir in meatballs until well combined; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
Stir in pasta; cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender, stirring once. Stir in basil.
Serve immediately.
Mehram products used :
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