Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, spaghetti & meatballs (slow cooker version). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
A simple, slowly cooked meat sauce is comfort food of the highest order. Kid-friendly for sure, they're also fun for adults! Spaghetti is a central dish for Italian dinners.
Spaghetti & Meatballs (Slow Cooker version) is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. Spaghetti & Meatballs (Slow Cooker version) is something which I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook spaghetti & meatballs (slow cooker version) using 10 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Spaghetti & Meatballs (Slow Cooker version):
- Make ready 12 Meatballs
- Get 150 g Carrot
- Take 2 x stalks Celery
- Prepare 2 x Small Onions
- Prepare 1 x Tablespoon Tomato Paste
- Make ready 1/2 Beef stock cube
- Take 500 g Tomato Passata
- Take 3 Big Garlic Cloves
- Make ready 200 ml water
- Take Fresh Basil
Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Instead of reaching for jarred pasta sauce when you're serving spaghetti for dinner, give this homemade sauce a try. Chicken, Bacon, and Spinach Spaghetti Loaded with sautéed chicken breasts and crispy bacon, this hearty spaghetti recipe will please even the pickiest eaters.
Steps to make Spaghetti & Meatballs (Slow Cooker version):
- Slice the onions, carrots and celery. I like to get the carrots pretty small, as I don't personally like big chunks of carrot, but realise cutting them small can test your patience.
- Fry the onion in nice big drizzle of oil, after a couple minutes add the carrots, and then the celery. I'm not trying to cook them through, just to soften them a little at this stage.
- Mince the garlic, and add to the pan. I like to make a little well in the middle with a little more oil, and cook the garlic for roughly a minute, as I don't want it to burn.
- Now transfer the contents of the pan to the slow cooker. Add a generous tablespoon of tomato paste, and the passata. I like to mix half a stock cube with hot water, pour this in to the passata container, and swirl it around before pouring in the slow cooker, this gets the last of the passata left in the container. Finally add the meatballs in, and set the slow cooker to low.
- On low between 6-8 hours is the sweet spot, I find any longer and the meatballs overcook and end up dry and mushy. I cooked this one for 7 hours total.
- Now cook your spaghetti so it is slightly hard, I usually aim for 1 minute less than the packet recommends. Drain, and then add back into the hot pan with a couple ladles of the sauce. Keep stirring through, making sure to coat all of the spaghetti with the sauce. Then distribute it into bowls, topping up with extra sauce, the meatballs, and freshly chopped Basil.
Give spaghetti night a Mexican twist by topping with ground beef cooked with tomatoes, corn, onion, and chili powder. WATCH Watch how to make this recipe. In a large pot over medium-high heat. Now add the spaghetti noodles back to the hot skillet and using tongs, turn the noodles over so that they are fully coated with the onion and garlic sauce. In a medium bowl, beat the eggs.
So that’s going to wrap this up for this exceptional food spaghetti & meatballs (slow cooker version) recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
