Doctored Up Crockpot Meatballs And Pasta Recipes

CROCK POT SPAGHETTI AND MEATBALLS

Steps:

• In a 6-quart oval slow cooker, pour in half the jarred spaghetti sauce and do your best to spread it around evenly.
• Layer the frozen meatballs in a single layer (as best as possible) on top of spaghetti sauce.
• Pour the rest of the spaghetti sauce over the meatballs.
• Then pour in 4 cups of water.
• Sprinkle minced garlic, Italian seasoning, and basil on top. No need to stir.
• Finally, layer the spaghetti noodles on top and evenly drizzle the spaghetti noodles with 2-3 tbsp olive oil to lightly coat.
• Then, gently push down the spaghetti noodles until they are under the water (breaking them if necessary to fit.)
• Try to make sure each noodle is coated in the sauce. This will help to keep the noodles from sticking together while cooking.
• Cover and cook on low for about 2.5 hours (until noodles are soft and meatballs are heated through).
• About halfway through, gently stir the noodles with a pasta fork to make sure none of the noodles are sticking together.
• Spaghetti is ready when the noodles are al dente and most of the liquid has been absorbed by the pasta.

DOCTORED UP CROCKPOT MEATBALLS (AND PASTA)

Steps:

• In a saucepan, over medium heat, melt the butter. Add the pepper and shallots, salt and pepper to taste. Sautee about 7 minutes, until the vegis are translucent. Add the garlic and sautee for another 2 minutes, until garlic is fragrant.
• In a greased crockpot, add the frozen meatballs, pour the jarred sauce over top. Add the undrained, canned tomatoes, the wine and the sauteed vegis. Stir. Cover and cook on low for 6 hours.
• Serve over your favorite pasta, top with parmesan cheese.