Ingredients
- 1 lb. ground beef 93% lean
- 1 lb. ground pork*
- 1 med-lg onion, chopped
- ¾ C bread crumbs Can substitute with panko.
- ½ C milk
- 1 lg. egg
- 1 tsp kosher salt
- 2 T parsley, chopped dried or fresh
- ¼ tsp black pepper
- 1 lb. spaghetti pasta, cooked and drained Can substitute with thin spaghetti pasta
- 1 64oz. jar favorite spaghetti sauce I use the Prego brand with mushrooms.
- fresh parmesan cheese
Instructions
- Start the Sauce:Pour the spaghetti sauce into your slow cooker (or Dutch oven), set the heat to high, and cover it. This will allow the sauce to gently heat up and develop even more flavor while you prepare the meatballs.
- Prepare the Meatballs:Using your hands or a stand mixer (my preference), gently mix the ground meats with the onion, egg, bread crumbs, milk, salt, parsley, and pepper until just combined. Be careful not to overmix, as this can result in tough meatballs.Roll the meat mixture into medium-sized meatballs. For uniform size, use a cookie scoop.Using tongs, carefully add the meatballs to the sauce in the slow cooker, ensuring each meatball is fully covered with sauce - or if you prefer to brown them first, go on to the next step.
- Brown the Meatballs (optional):If you prefer to brown the outside of your meatballs before placing them in the sauce, preheat your oven to 400°F (200°C). Prepare a sheet pan by covering it with foil and lightly spraying it with non-stick spray. Set the pan aside while you shape the meatballs.Place the shaped meatballs on the prepared sheet pan and cook in the oven for 15 minutes, just until the outside is browned. Remove and add to the sauce.Note: If you choose to brown your meatballs first, you can reduce the overall cooking time in the sauce by an hour or so, as the meatballs will be partially cooked already.
- If using a slow cooker: Cover and cook on low for 6-7 hours, or until the meatballs are fully cooked and tender. If you need the dish ready sooner, you can cook on high for 2-3 hours, then reduce to low until the meatballs are cooked through (165℉.If using a Dutch oven: Simmer the mixture on the stovetop for approximately 4-5 hours, stirring occasionally, until the meatballs are cooked through and the sauce is rich and flavorful.
- When ready to serve, ladle the meatballs and sauce over cooked spaghetti noodles. Garnish generously with Parmesan cheese.
Notes
*For authentic meatballs, consider using the classic 'meatloaf mix,' which is an equal blend of beef, pork, and veal. If you can find it at your local store, it's definitely worth the purchase—it makes for incredibly tender and flavorful meatballs