I was really excited about trying this recipe due to its simplicity and being a 'fix it and forget it' one--easy peasy, right? Indeed it is and I would make it again--with some tweaks. Hands down, the meatballs are perfectly amazing. The sauce, however, is lackluster; I believe it needs, at the least, some sugar. Not sure why it didn't occur to me to that there wasn't any in it/that I should add some. Nearly every red pasta sauce from scratch contains it; pretty sure it's the missing key to this one. This is not to say that it was all bad by any means; my husband and I both enjoyed it just fine. When I get around to attempting it again, I'll be sure to post an update. For now...
link to original recipe:
http://www.laurengreutman.com/slow-cooker-spaghetti-and-meatballs/
Ingredients:
2 cans (28 oz. each) crushed tomatoes
1 lb. ground beef (80/20)
1/2 c. Parmesan cheese
1/3 c. breadcrumbs
5 cloves garlic, pressed or minced, divided (I minced them)
2 T. dried basil, divided
2 T. dried parsley
1 tsp. salt
1/2 tsp. black pepper, divided
1 egg
Instructions:
1. Combine crushed tomatoes, 2 cloves of the garlic, 1 T. of the basil, and 1/4 tsp. of the black pepper in a slow cooker.
2. In a large bowl, combine all remaining ingredients, using your hands to thoroughly mix the meat with everything.
3. Form meatball mixture into golf sized balls.
4. Add meatballs to slow cooker gently, pressing down slightly to submerge in sauce (I submerged mine after taking pic, obviously).
5. Cook on high for 4 hours or low for 8 hours (I cannot recall which I tried for sure, but I am fairly certain it was low for 8).
6. When ready to serve, prepare desired pasta according to package directions and top with sauce. Enjoy!
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