Slow Cooker Spaghetti and Meatballs (eBook Overview)
I was embarrassed to admit that it took me MUCH LONGER than I expected to create my Easy Weeknight Meals eBook. It’s not that the task at hand was that difficult – I’ve developed hundreds and hundreds of recipes over the year for the blog and in my former job as a recipe developer and food editor.
But when I set out to create this e-book last summer, it seemed like every time I had a week blocked off for “recipe work”, something more pressing came up – a work issue or a urgent task for my Beautycounter team, a childcare dilemma, or sick children. It honestly felt like everything was stacked against me for this to happen.
So here I am, with six weeks of pregnancy to go (at most) trying to push this project to completion before the baby arrives. Send me all good thoughts, cheers and encouragement. 😉
I shared this eBook recipe preview with newsletter subscribers a while ago, but I also wanted to give the recipe a permanent home on the blog. I’ve made it dozens of times since I developed the recipe, and it’s always a hit! Dare I say I actually prefer spaghetti and meatballs made this way now. Something about the way the noodles absorb the sauce and take on such amazing flavor keeps me coming back to this recipe over and over again.
Slow Cooker Spaghetti and Meatballs
2 slices of whole wheat bread
1/2 cup of milk
1 large egg
1/4 cup grated parmesan, plus more for serving
1 teaspoon dried Italian seasoning
1/2 teaspoon of salt
1 lb lean ground beef (at least 80%)
2 jars (28 oz) marinara sauce
2 cups chicken broth or water
1 lb spaghetti
Parsley to garnish, if desired
In a large mixing bowl, combine whole wheat bread and milk. Let soak for a few minutes to soften the bread, then use a spatula or your hands to make a slurry. Stir in egg, grated Parmesan, Italian seasoning and salt. Add the ground beef and mix with your hands to combine well. Form 16 meatballs and place in the bottom of a large slow cooker.
Cover the meatballs with the jars of marinara sauce. Cover slow cooker and cook on HIGH 3 to 4 hours or until meatballs are cooked through. Break the spaghetti in half. Add to slow cooker with broth or water, making sure noodles are completely submerged. Cover and cook 1 to 1 1/2 hours longer or until noodles are tender. Pour into bowls to serve. Garnish with grated parmesan and parsley, if desired.