Slow Cooker Meatballs + pasta sauce. Add meatballs, stirring gently to coat. Rinse out the spaghetti sauce jar with the water, add it to the crock pot, and stir again. Stir the spaghetti sauce mixture well, then add the broken spaghetti.
You can have Slow Cooker Meatballs + pasta sauce using 7 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Slow Cooker Meatballs + pasta sauce
- It’s of ground meat (beef, turkey, chicken, or pork - or you can mix beef+pork for extra flavor).
- Prepare of chopped parsley.
- Prepare of minced garlic.
- You need of minced onions.
- Prepare of jar of crushed tomatoes.
- It’s of Adobo.
- It’s of Parmesan cheese.
Remove the lid and gently stir the sauce around - take care not to break up the meatballs. Put the frozen meatballs into the slow cooker. Dump the can of spaghetti sauce over the meatballs. In a blender, combine the undrained cans of stewed tomatoes, tomato paste, dried basil, garlic powder, Italian seasoning, salt, and pepper.
Slow Cooker Meatballs + pasta sauce step by step
Add 1/2 cup minced onions, parsley and 1 teaspoon of chopped garlic to the meat and mix throughly.
Make 1-2” balls with the meat and place them in slow cooker pan, add adobo to taste, and cover them with the chopped tomatoes or tomato sauce (On the side I sautee the remaining onion and garlic and then I add it on too of the sauce to give it more of a traditional Italian flavor and depth).
Set your crock pot to slow - 8hrs.
Go leave your best life for 8 hrs. Then come back and make some pasta, add the sauce and some parmesan cheese sprinkled on top. Optional: accompany with something mildly bitter like baked broccoli or a salad to balance the flavor profile of the meal!).
Instructions Rinse pasta in warm water and allow to drain. Pour ½ a jar of sauce on bottom of slow cooker. In another large bowl, mix together crushed tomatoes, tomato paste, onion, oregano, and garlic. Mix gently, but thoroughly, with your hands until well combined. Drop into sauce in the slow cooker, stir, and cover.
