Doctored Up Crockpot Meatballs And Pasta Recipes

COMPLETELY CROCK POT SPAGHETTI AND MEATBALLS

Steps:

• Gather the ingredients.
• Combine the spaghetti pasta, spaghetti sauce, frozen meatballs, and water in a 4-quart slow cooker and mix to combine. Make sure that the pasta is submerged in the liquid in the crock pot.
• Cover the crock pot and cook on low for 5 to 7 hours or until pasta is tender and meatballs are thoroughly heated to 160 F as measured with a meat thermometer , stirring once with a large spoon during the cooking time. This method will make the pasta quite soft, like Spaghetti-Os.
• Serve with grated cheese, if desired. Enjoy!

CROCK POT SPAGHETTI AND MEATBALLS

Steps:

• Break spaghetti in half and put in crock pot.
• Add remaining ingredients and stir.
• Cover, cook on Low 4-6 hours, or on High 2 hours. Stir once at "halftime".
• Note -- I use homemade meatballs, which I always have on hand, but I use a purchased sauce with garlic that my children love. The can size was 681 ml. Also, I never measure the pasta, I just use two handfuls. But the Recipezaar editors could not computer such a measurement.

SLOW COOKER SPAGHETTI AND MEATBALLS

Steps:

• Mix together crushed tomatoes, Parmesan cheese, oregano, basil, garlic powder, and bay leaf for the sauce in a slow cooker.
• Place ground beef, bread crumbs, Parmesan cheese, egg, garlic powder, parsley, Italian seasoning, and pepper for the meatballs in a large bowl. Mix gently, but thoroughly, with your hands until well combined. Form mixture into 1-inch meatballs. Drop into sauce in the slow cooker, stir, and cover.
• Cook on Low until meatballs are cooked through, 4 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Just before meatballs and sauce are finished cooking, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and serve with sauce and meatballs.

SLOW-COOKER SPAGHETTI & MEATBALLS

Steps:

• In a large bowl, mix bread crumbs, cheese, pepper and salt; stir in eggs. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain., Place the first 5 sauce ingredients in a 6-qt. slow cooker; stir in garlic and seasonings. Add meatballs, stirring gently to coat. Cook, covered, on low 5-6 hours, until meatballs are cooked through., Remove bay leaves. Serve with spaghetti.

SLOW COOKER ZITI AND MEATBALLS RECIPE BY TASTY

Steps:

• In a medium bowl, mix together the ricotta and egg whites.
• Grease the inside of a slow cooker with nonstick spray. Pour 2 cups (460 G) of Prego® Traditional Italian Sauce into the bottom of the slow cooker, then layer half of the pasta, half of the meatballs, half of the ricotta mixture, and 1 cup (100 G) of mozzarella on top. Repeat to make another layer, then dollop the remaining ½ cup (115 G) tomato sauce on top and sprinkle with the remaining ½ cup (50 G) mozzarella.
• Cover the slow cooker and cook on high for 3 hours (or low for 6 hours), or until the meatballs are warmed through and the pasta is tender.
• Garnish with parsley and serve warm.
• Enjoy!