Slow-Cooked Spaghetti and Meatballs |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 20 |
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I first sampled this spaghetti sauce at my sister-in-law's and had to have the recipe. After all these years, I still think it's about the best I've ever tasted. Ingredients:
1 cup finely chopped onion, divided |
1 teaspoon salt |
1/2 teaspoon pepper |
3 pounds ground turkey or beef |
1 can (46 ounces) tomato juice |
1 can (28 ounces) diced tomatoes, drained |
1 can (15 ounces) tomato sauce |
2 celery ribs, chopped |
3 bay leaves |
2 garlic cloves, minced |
hot cooked spaghetti |
Directions:
1. In a large bowl, combine 1/2 cup onion, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-in. balls. In a large skillet over medium heat, brown meatballs with remaining onion.
2. Transfer to a 5-qt. slow cooker; add the tomato juice, tomatoes, tomato sauce, celery, bay leaves and garlic. Cover and cook on low for 8-10 hours or until heated through, stirring occasionally. Discard bay leaves. Serve with spaghetti. Yield: 20 servings (about 4-1/2 quarts).
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