Spaghetti With Meatballs #2crockpot, ethnic, main dish, pasta 2.00 tablespoon olive oil or butter 1.00 centiliter garlic, minced 1.00 medium onion, finely chopped 1.00 can (28 oz) italian-style 1 tomatoes, mashed 2.00 teaspoon salt 0.50 teaspoon sugar 1.00 teaspoon leaf basil 1.00 teaspoon leaf oregano 1.00 can (6 oz) tomato paste 0.25 teaspoon crushed red pepper 1 meatballs (below)(optional) 2.00 pkg (16 oz ea) spaghetti 1 grated parmesan cheese ----MEATBALLS---- 1.00 lb lean ground beef 0.50 lb lean ground pork 1.00 teaspoon garlic salt 0.25 cup grated parmesan cheese 0.13 teaspoon freshly ground pepper 0.50 teaspoon leaf basil 0.50 teaspoon leaf oregano 0.50 teaspoon leaf thyme 0.75 cup dry bread crumbs 0.33 cup pine nuts (optional) 2.00 tablespoon dried parsley flakes 2.00 each eggs 0.25 cup evaporated milk Combine all ingredients except Meatballs, spaghetti and cheese in Crock-Pot; stir well. Cover and cook on Low for 5 to 10 hours. If Meatballs are added, continue to cook on Low for 7 to 12 hours. Just before serving, cook spaghetti according to package directions. Serve topped with Meatballs in sauce and pass grated parmesan cheese. For Meatballs: Mix all ingredients thoroughly. Shape into 24 meatballs about 1 1/2 inches in diameter. Place on baking sheet and bake in 450 degree oven for 15 to 20 minutes or brown meatballs in skillet; drain. Each Serving: Calories 559 kcal Protein 25 gm Fat 17 gm Carbohydrate 76 gm Sodium 721 mg Cholesterol 82 mg Source: Rival Inter/Active CookBook - Beans, Rice & Pasta |
