Slow Cooker Spaghetti and Meatballs
Using a harmonious blend of uncased sausage and ground beef is the key to achieving tender, flavorful meatballs with minimal effort and a streamlined ingredient list. These generously sized meatballs remain moist throughout the slow cooking process, cooking evenly due to their single-layer placement in the slow cooker.
Ingredients
- 1 pound ground beef 10 to 20 percent fat
- 1 pound fresh sweet or hot Italian turkey sausage bulk, uncased
- 1 28-ounce can crushed tomatoes
- ¼ cup tomato paste
- 3 tablespoons dry red wine
- 1 cup panko breadcrumbs
- 4 ounces Parmesan cheese grated (1 to 1¼ cups), plus extra for serving
- 1 cup flat-leaf parsley finely chopped (about ½ bunch)
- ½ medium onion coarsely grated (about ⅓ cup)
- 2 large eggs lightly beaten
- 2 tablespoons whole milk
- 2 garlic cloves finely chopped
- 2 teaspoons red wine vinegar
- ½ to 1 teaspoon red pepper flakes
- 2 sprigs fresh basil plus additional for garnish
- 1 pound dried spaghetti for serving
- Kosher salt and freshly ground black pepper
Instructions
- Step 1
- In a 6- to 8-quart slow cooker, blend the tomato paste and dry red wine until smooth. In a separate bowl, combine the panko breadcrumbs, parsley, Parmesan, grated onion, eggs, milk, garlic, red wine vinegar, and red pepper flakes. Season the mixture with ¾ teaspoon of salt and a generous pinch of black pepper.
- Step 2
- Incorporate the ground beef and sausage into the breadcrumb mixture. Using your hands, gently mix until evenly combined, taking care not to overmix to avoid dense meatballs. Shape the mixture into 7 evenly sized, lightly packed meatballs, approximately 3 inches in diameter. Arrange the meatballs in a single layer within the slow cooker. Pour the crushed tomatoes over the meatballs and place the basil sprigs on top. Cover and cook on low heat for 4 hours.
- Step 3
- Before serving, prepare the spaghetti according to the package instructions in salted boiling water, then drain. Increase the slow cooker to high heat. Using a slotted spoon, carefully transfer the meatballs to a bowl. Remove and discard the basil sprigs from the sauce. If needed, skim any excess oil from the sauce’s surface. Add the drained spaghetti to the sauce, tossing to coat evenly. Adjust the seasoning with additional salt and pepper, if required. Return the meatballs to the slow cooker, stirring gently to combine. Serve garnished with grated Parmesan and fresh basil leaves.
Notes
Enjoy this comforting and flavorful classic dish that brings restaurant-quality taste to your home kitchen.