This comforting dish combines tender meatballs and rich tomato sauce, slowly simmered to perfection for deep, hearty flavors. It's an easy, hands-off meal that brings family and friends together around the table.
Start by combining crushed tomatoes, Parmesan, oregano, basil, garlic powder, and a bay leaf in your slow cooker to make the sauce. In a separate bowl, mix together the ground beef, bread crumbs, Parmesan, egg, garlic powder, parsley, Italian seasoning, and pepper. Use your hands to gently but thoroughly combine everything, then roll the mixture into 1-inch meatballs. Drop the meatballs into the sauce, give it a little stir, and cover.
Let it cook on low for 4 to 8 hours, until the meatballs are fully cooked—an instant-read thermometer should register at least 165°F. When you’re about ready to eat, bring a big 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 and serve it topped with the meatballs and sauce.
- Brown the meatballs before adding them to the slow cooker for extra flavor.
- Use crushed tomatoes instead of tomato sauce for a chunkier, more rustic sauce.
- Stir occasionally if possible to prevent the sauce from sticking to the sides.
This dish is comforting and full of rich flavors that develop slowly over time. The meatballs become tender and juicy, while the sauce thickens perfectly. It’s a great meal to prepare ahead and enjoy with family or friends.
Serve over freshly cooked spaghetti or your favorite pasta. Add grated Parmesan cheese and fresh basil on top for an extra touch. A simple green salad or garlic bread pairs wonderfully alongside.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if the sauce has thickened too much. This dish also freezes well for up to 3 months.
