Ingredients: |
Ingredients: INGREDIENTS:
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can diced tomatoes
1 (15-ounce) can 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 olive oil
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Directions: |
Directions:DIRECTIONS: 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. |
This recipe for Slow Cooker Spaghetti and Meatballs is from