Slow Cooker Spaghetti and Meatballs
Slow Cooker Spaghetti and Meatballs is always a family favorite. The lean meatballs are served in a delicious, easy homemade tomato sauce.
Servings: 8 Servings
- 1 pound spaghetti, whole wheat or regular cooked according to package directions & drained
- Grated Parmesan cheese* for serving
- Minced flat-leaf parsley for serving
Preheat the oven to 350 degrees F. Line a large baking sheet with foil. Place a baking rack on top of the foil and lightly spray it with cooking spray.
In a large bowl, stir together the ground beef, onion, garlic, parsley, oregano, eggs, breadcrumbs, salt and pepper until combined.
Using a 2 tablespoon portion of the meat mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared rack on the baking sheet, spacing evenly.
Bake until the meatballs are almost firm to the touch and still pink inside, 12 to 15 minutes. Using tongs, immediately transfer the meatballs to a large slow cooker, scraping any accumulated fat off the bottom of the meatballs.
Heat the olive oil in a large skillet set over medium heat. Add the onion and oregano, and cook until the onions are starting to soften, about 3 minutes. Add the garlic and cooking, stirring, for 30 seconds.
Add the tomato paste, salt and pepper to the onions and cook for an additional 2 minutes.
Stir in the crushed tomatoes and the basil. Pour the sauce over the meatballs in the slow cooker.
Set the slow cooker to LOW and cook for 5 hours. Serve the sauce and meatballs over the spaghetti. Garnish with grated Parmesan cheese and parsley, if desired.
Weight Watchers Points: 10 (Freestyle SmartPoints)
*Not included in the nutritional information.
Serving: 4meatballs + 1 ⅓ cup pasta + sauce | Calories: 446.5kcal | Carbohydrates: 60.8g | Protein: 30.4g | Fat: 9.1g | Saturated Fat: 2.9g | Cholesterol: 81.6mg | Sodium: 546.4mg | Fiber: 9.5g | Sugar: 11.2g