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Top 4 Mexican-inspired Recipes
In the mood for some Mexican-inspired dishes? Try these wonderful slow cooker favorites!
Slow Cooker Recipe
Meatballs and Spaghetti Sauce
Remember the Party Meatball Subs we featured last week? Well, here’s a way to make those meatballs from scratch. And, for a bit more variety, we’ve even included steps for making them with spaghetti sauce. Who doesn’t love the versatility (and delicious flavor) of a good meatball? Sandwiches, spaghetti, simply plain…how do you serve yours?
Meatballs and Spaghetti Sauce
Fix-It and Forget-It Big Cookbook, page 308
Makes 6-8 servings
Prep Time: 35 minutes
Cooking Time: 6-8 hours
Ideal Slow Cooker Size: 4-quart
Ingredients for Meatballs:
1½ lbs. ground beef
2 eggs
1 cup bread crumbs
oil
Ingredients for Sauce:
28-oz. can tomato puree
6-oz. can tomato paste
10¾-oz. can tomato soup
¼-½ cup grated Romano or Parmesan cheese
1 tsp. oil
1 garlic clove, minced
sliced mushrooms (either canned or fresh), optional
1. Combine ground beef, eggs, and bread crumbs. Form into 16 meatballs. Brown in oil in skillet.
2. Combine sauce ingredients in slow cooker. Add meatballs. Stir together gently.
3. Cover. Cook on Low 6-8 hours. Add mushrooms 1-2 hours before sauce is finished.
4. Serve over cooked spaghetti.
Love your recipes, I will be using this one tomorrow night, my guys get tired of pasta so the meatball sub idea is great, they will love it.Thanks so much keep up the good work!
This looks so yummy and I am going to make it soon, since my daughter loves, loves, loves spaghetti and meatballs! I have one question—do I just brown the meatballs or do I brown them until they are done?
> my hubby and daughter love this too
I was going to make this tonight but it got shot down by my four year old. Definitely happening tomorrow though! I’m going to spice it up with fresh garlic and some other spices in the meatballs and sauce. YUMMY recipe.
Why don’t you have any garlic, onion or spices, i.e. italian seasoning, basil, bay leaf…in this recipe?
Sorry to say that any decent Italian would NEVER use tomato soup! I slow cook my balls on the stove due to always making 35 to 40 balls at a time. But I could easily make them in a crockpot, If anyone wants to know a way, way better recipe let me know
> Nancy, Please send me your meatball and sauce recipe.
Nancy, Would please send me your meatball and sauce recipe .
Thanks
I WOULD LIKE TO TRY IT THANKS>
yes please share your recipe. thank you.>
> I am going to make spaghetti & meat balls today or tomorrow..would love to see your recipe. And you’re SO RIGHT!!!! Tomato soup???? No way. That’s just crazy!
That’s as sinful as using premade roux in gumbo.
Thanks for offering to share.
Kathay Palmer
Humble, TX
Hey Mary! I’ve never done this before so please bear w/me…am I supposed to put the recipe here or a personal e-mail? Things I need to know from you like: how big of a crock pot are you goin to use and are you going to leave it and go to work?
Ok I’ll try my best.The key to a good sauce is crushed tomatoes (San Marzano if you can get it but I find if thats not available hunts crushed is good) and if you have your own from a garden even better!
On med low of your crock olive oil 2 tbsp
pending on how much you like garlic and how much your making crush/mince w/onion (my hub doesn’t like the texture of onion but likes the flavor so I blend it into an onion frappe/milkshake.pat of butter pinch or 2 of salt pinch of redpepper flakes saute on low do not burn the garlic 7 min till soften and translucent do enough of this to split half for the meatballs1/2for sauce pull out half of onion garlic mixture and pour the sauce in add a pinch of dry basil a pinch of oregano and salt to taste if you want more basil or the other spices do it to your liking if your into sweet sauce ( I like a tomatoey sauce) pinch of sugar.If you just have dry spices then use them it just wont taste as good but will still be better then putting tomato soup in it Yuk!
preparing the meatballs I like to do a mixture of pork and beef all beef is good too’
If you have fresh bread crumbs good to use if not its okay half a cup or full pending on how much your making. If you can do fresh soak it in milk for a bit then squeeze as much as possible the excess and add to the meatballs roll them plop them in the sauce as you roll them.When done take your crockpot and swirl it in circles to ease and cover the balls w/sauce do not cover all the way all that condensation from the lid will water down all your hard work I’m guessing 6 to 8 hours pull a ball out and test it if your home skim the top for fat from the meat every once in awhile if not skim b4 testing Hope you guys like it 
“Mangia bene
2 eggs per lb of meat
1to 2 cups of parm/romano or your favorite italian cheese add the cooled down garlic and onion mince, eggs cheese salt pepper ( don’t be afraid to salt,salt enhances everything try it in your dry coffee grounds b4 making, sea salt even better.Just don’t over salt