Slow Cooker Tomato Sauce with Meatballs

Slow Cooker Tomato Sauce with Meatballs

from walkingonsunshinerecipes.com
260 min

Slow Cooker Tomato sauce with meatballs cooked low and slow and served over pasta for dinner any night of the week.

Ingredients

  • 1 pound ground beef
  • 1/2 cups breadcrumbs
  • 2 cloves garlic; crushed
  • 1/2 small white onion; chopped
  • 1 tablespoon dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg. 8 oz  ricotta cheese 
  • 1/4 milk
  • 1 - 28 ounce can tomato puree
  • 1 - 28 ounce can whole peeled plum tomatoes
  • 2 cloves garlic; crushed
  • 1 tablespoon dried basil leaves
  • 2 tablespoons dried parsley
  • 2 teaspoons sugar
  • salt and pepper to taste; optional
  • 1/2 cup water

Directions

  1. 1

    In a bowl, combine the ground beef, breadcrumbs, garlic, salt, pepper, parsley, egg, ricotta cheese, and milk together in a large bowl.

  2. 2

    Shape into meatballs.

  3. 3

    After they have been formed, refrigerate them for 15 minutes to firm up before browning them in the frying pan.

  4. 4

    Add enough oil to cover the bottom of a heavy frying pan. Allow the oil to heat up and then add the meatballs.

  5. 5

    Brown the meatballs on all sides.

  6. 6

    Remove from the pan and allow to drain on paper towels for a few minutes while you prepare the tomato sauce.

  7. 7

    Add the ingredients for the tomato sauce to the slow cooker.

  8. 8

    Use the back of a spoon or the meat chopped to break up the whole tomatoes.

  9. 9

    Add the meatballs.

  10. 10

    Cook on low for 4 to 6 hours or until the meatballs are cooked through.

  11. 11

    Serve over cooked spaghetti.