Slow Cooker (crock Pot) Spaghetti Sauce With Marvelous Meatballs
Total Time: 5 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 5 hrs
Ingredients
- Servings: 6
- 1 cup pepperidge farm stuffing, dry cubes (i use onion & sage)
- 1 1/2 lbs ground beef
- 1 egg, lightly beaten
- 1/2 cup water
- 1 tablespoon parmesan cheese, grated
- 1 tablespoon worcestershire sauce (substitute andrea's sauce if you have access to it)
- 2 tablespoons italian seasoned breadcrumbs
- 1 tablespoon dried onion flakes (substitute tastefully simple onion onion if you have it)
- 2 cups mushrooms, sliced
- 1 medium green pepper, diced
- 24 ounces four cheese pasta sauce (i use hunt's in a can)
- 1 (7 1/2 ounce) can tomato sauce
Recipe
- 1 combine first 8 ingredients (stuffing down to onion flakes).
- 2 shape into 1 inch balls.
- 3 place in bottom of slow cooker.
- 4 top with mushrooms and peppers.
- 5 cover with spaghetti sauce and tomato sauce.
- 6 do not stir, just shake the pot a bit to get the sauce down toward the bottom.
- 7 cook on low for 5-6 hours, but no more. the meatballs will really start to fall apart if they are overcooked.
- 8 stir after about 3 hours, then stir once per hour if you can.
- 9 serve over noodles or make into meatball sandwiches!
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