Spaghetti & Meatballs

This recipe is amazing! I have made it before, but this time I adapted it to the crockpot, since I am back to work tonight. Hopefully the meatballs won't fall apart in the crock!

Ingredients:

Meatballs:
1 1/4 lb ground beef
3 tbs worchestershire
1 egg
1/2 cup italian bread crumbs
1/2 cup grated parmesan cheese
2 cloves minced garlic
1 tsp red pepper flakes
salt and pepper
Sauce:
2 tbs oil
5 cloves garlic, minced
1 small onion finely chopped
1/2 cup beef stock
28oz can crushed tomatoes
4 tbs parsley
2 tbs basil

Preheat oven to 425.
Mix worchestershire, egg, bread crumbs, cheese, garlic, crushed red pepper, salt and pepper in a medium bowl. Add beef and mix with your hands to combine all ingredients. Form into large meatballs (fill your hands cupped together). Place meatballs on a greased cookie sheet (I used parchment paper) and bake 15 minutes. Heat a deep skillet over medium heat. Add oil, red pepper, onion and garlic. Cook 5 min until onions are soft. Add stock, tomatoes, parsley and basil. Stir to combine and bring to a boil. Pour into a crockpot and gently place in cooked meatballs. Cook on low 3-4 hours. Serve over spaghetti noodles.

**If not using crockpot, after bringing sauce to a boil, reduce heat to simmer, add in meatballs and cook 20-30 minutes.



Feedback:
Another winner! The meatballs were intact. And there's no leftovers. Guess I'm eating my soup again for lunch!