Slow Cooker Spaghetti and Meatballs

We love Slow Cooker Spaghetti & Meatballs.  This recipe has been on the blog since 2012 so when I made this for dinner the other night, I decided it was time for some new photos to liven it up a bit.  I didn't even have a pinnable photo on the post (gasp) and knew nothing about food photography way back then so it was time.  

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Even though you all have Thanksgiving on the mind ( I do too), this is a great recipe to stash away for after the holiday.  You can throw this together in about half an hour, cook on low all day, then enjoy hearty, delicious, warming Spaghetti and Meatballs for dinner.  Busy night, no worries...you've got the most amazing sauce and meatballs slowly simmering in your kitchen.  

You will love this Spaghetti and Meatballs.  The sauce is exceptional with red wine enhancing the rich flavor.  And since it simmers in the slow cooker, all you have to do at dinner time is cook some spaghetti noodles and make a salad.  And if you have extra time, make a batch of bread machine bread sticks or bread machine breadsticks without a bread machine.  They are amazing and better than any we have had in a restaurant.  

INGREDIENTS:

MEATBALLS

• 2 large eggs
• 1/2 cup dry breadcrumbs or Italian seasoned breadcrumbs
• 1/2 cup finely chopped onion
• 1/2 cup grated Parmigiano-Romano cheese or parmesan, plus more for serving
• 1 Tbsp. dried parsley
• 3 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 3/4 to 1 lb. lean ground beef (venison would be good too)
• 3/4 to 1 lb. mild sausage (Italian or regular)

SAUCE & SPAGHETTI

• 1 tablespoon extra-virgin olive oil
• 1 sweet onion, diced
• 3 cloves garlic, minced
• 2 teaspoons Italian seasoning
• 1 tsp. dried oregano
• 1/4 teaspoon crushed red pepper
• 1 cup dry red wine
• 1 28-ounce can crushed tomatoes
• 1 14-ounce can diced tomatoes
• 1 pound spaghetti 

PREPARATION

1. To prepare meatballs: Lightly beat eggs in a large bowl. Stir in breadcrumbs, 1/2 cup onion, cheese, parsley, garlic, salt and pepper. Add meat; gently mix until combined (do not overmix). Using 1/4 cup for each, make 16 meatballs and place in a 6-quart slow cooker.
2. To prepare sauce & spaghetti: Heat oil in a large skillet over medium heat. Add 1 cup onion and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.  Add garlic, Italian seasoning, oregano, and crushed red pepper; cook, stirring, for a few seconds. Add wine and boil for 1 minute.  Add crushed and diced tomatoes and bring to a simmer.  Pour the sauce over the meatballs.
3. Put the lid on the slow cooker and cook on High for 4 hours or Low for 8 hours.
4. Thirty minutes before you’re ready to eat, bring a large pot of water to a boil. Cook the spaghetti until just tender, 8 to 10 minutes or according to package directions.
5. Spoon any extra fat off the sauce.  Serve the meatballs and sauce over the spaghetti with extra Parmesan, if desired.

                                                        Buon appetito!
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If you are into food photography and need some help improving your food styling and photography skills, I cannot recommend Tasty Food Photography (affiliate link below) enough.  I learned a wealth of knowledge from this ebook.  See my old post photo from 2012 compared to my new photos.  Update: this new photo was accepted by foodgawker!

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Yum

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