Spaghetti and Meatballs Prepared in a Slow Cooker

Step 1

Start by mixing the crushed tomatoes, Parmesan, oregano, basil, garlic powder, and a bay leaf right in the slow cooker. In a separate bowl, combine the ground beef, bread crumbs, Parmesan, egg, garlic powder, parsley, Italian seasoning, and pepper. Use your hands to gently mix everything together until it’s well blended, then roll the mixture into small 1-inch meatballs. Drop the meatballs into the sauce, give it a little stir, and pop the lid on. Let it cook on low for anywhere between 4 to 8 hours, until the meatballs are cooked through — you can check with a thermometer to make sure they reach 165°F. When you’re about ready to eat, bring a large pot of salted water to a boil and cook the spaghetti until it’s tender but still has a bit of bite, about 12 minutes. Drain the pasta, then serve it up with the meatballs and sauce.