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Cook Time:45 minsAdditional Time:3 hrs 15 minsTotal Time:4 hrsServings:8Yield:8 servings, 1 cup pasta, 3/4 cup sauce & 2 meatballsJump to Nutrition Facts
Cook Time:45 minsAdditional Time:3 hrs 15 minsTotal Time:4 hrsServings:8Yield:8 servings, 1 cup pasta, 3/4 cup sauce & 2 meatballs
Cook Time:45 mins
Cook Time:
45 mins
Additional Time:3 hrs 15 mins
Additional Time:
3 hrs 15 mins
Total Time:4 hrs
Total Time:
4 hrs
Servings:8
Servings:
8
Yield:8 servings, 1 cup pasta, 3/4 cup sauce & 2 meatballs
Yield:
8 servings, 1 cup pasta, 3/4 cup sauce & 2 meatballs
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsMeatballs2large eggs1/2 cup dry whole-wheat breadcrumbs (see Tip)½cupfinely chopped onion½cupgrated Parmigiano-Reggiano cheese, plus more for serving¼cupminced fresh parsley3clovesgarlic, minced1teaspoonsalt½teaspoonfreshly ground pepper8 ounces lean (90% or leaner) ground beef8 ounces ground pork or Italian pork sausage8ouncesground vealSauce & Spaghetti1tablespoonextra-virgin olive oil1cupfinely chopped onion3clovesgarlic, finely chopped2teaspoonsItalian seasoning¼teaspooncrushed red pepper1cupdry red wine1 28-ounce can crushed tomatoes1 14-ounce can diced tomatoes1poundwhole-wheat spaghetti1tablespoonfinely chopped fresh oregano
Cook Mode(Keep screen awake)
Ingredients
Meatballs
2large eggs
1/2 cup dry whole-wheat breadcrumbs (see Tip)
½cupfinely chopped onion
½cupgrated Parmigiano-Reggiano cheese, plus more for serving
¼cupminced fresh parsley
3clovesgarlic, minced
1teaspoonsalt
½teaspoonfreshly ground pepper
8 ounces lean (90% or leaner) ground beef
8 ounces ground pork or Italian pork sausage
8ouncesground veal
Sauce & Spaghetti
1tablespoonextra-virgin olive oil
1cupfinely chopped onion
3clovesgarlic, finely chopped
2teaspoonsItalian seasoning
¼teaspooncrushed red pepper
1cupdry red wine
1 28-ounce can crushed tomatoes
1 14-ounce can diced tomatoes
1poundwhole-wheat spaghetti
1tablespoonfinely chopped fresh oregano
DirectionsTo prepare meatballs: Lightly beat eggs in a large bowl. Stir in breadcrumbs, 1/2 cup onion, cheese, parsley, garlic, salt and pepper. Add beef, pork (or sausage) and veal; gently mix until combined (do not overmix). Using 1/4 cup for each, make 16 meatballs and place in a 6-quart slow cooker.To prepare sauce & spaghetti: Heat oil in a large skillet over medium heat. Add 1 cup onion and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add garlic, Italian seasoning and crushed red pepper; cook, stirring, for 30 seconds. Add wine and boil for 1 minute. Add crushed and diced tomatoes and bring to a simmer. Pour the sauce over the meatballs.Put the lid on the slow cooker and cook on High for 4 hours or Low for 8 hours.30 minutes before you’re ready to eat, bring a large pot of water to a boil. Cook the spaghetti until just tender, 8 to 10 minutes or according to package directions.Spoon any fat off the sauce; add oregano. Serve the meatballs and sauce over the spaghetti with extra Parmesan, if desired.TipsMake Ahead Tip: To prep ahead: Make meatballs and sauce (Steps 1 & 2); cover and refrigerate separately for up to 1 day. Reheat sauce to a simmer before adding to slow cooker. To make ahead: Freeze cooked meatballs in sauce airtight for up to 3 months. Defrost before rehEquipment: 6-quart slow cookerTip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian’s brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.Stovetop Variation: Make the sauce (Step 2) in a large Dutch oven instead of a skillet, then gently add the meatballs to the simmering sauce. Cover and gently simmer until the meatballs are cooked through, about 1 hour.For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.Originally appeared: EatingWell Magazine, March/April 2012
Directions
To prepare meatballs: Lightly beat eggs in a large bowl. Stir in breadcrumbs, 1/2 cup onion, cheese, parsley, garlic, salt and pepper. Add beef, pork (or sausage) and veal; gently mix until combined (do not overmix). Using 1/4 cup for each, make 16 meatballs and place in a 6-quart slow cooker.To prepare sauce & spaghetti: Heat oil in a large skillet over medium heat. Add 1 cup onion and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add garlic, Italian seasoning and crushed red pepper; cook, stirring, for 30 seconds. Add wine and boil for 1 minute. Add crushed and diced tomatoes and bring to a simmer. Pour the sauce over the meatballs.Put the lid on the slow cooker and cook on High for 4 hours or Low for 8 hours.30 minutes before you’re ready to eat, bring a large pot of water to a boil. Cook the spaghetti until just tender, 8 to 10 minutes or according to package directions.Spoon any fat off the sauce; add oregano. Serve the meatballs and sauce over the spaghetti with extra Parmesan, if desired.TipsMake Ahead Tip: To prep ahead: Make meatballs and sauce (Steps 1 & 2); cover and refrigerate separately for up to 1 day. Reheat sauce to a simmer before adding to slow cooker. To make ahead: Freeze cooked meatballs in sauce airtight for up to 3 months. Defrost before rehEquipment: 6-quart slow cookerTip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian’s brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.Stovetop Variation: Make the sauce (Step 2) in a large Dutch oven instead of a skillet, then gently add the meatballs to the simmering sauce. Cover and gently simmer until the meatballs are cooked through, about 1 hour.For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
To prepare meatballs: Lightly beat eggs in a large bowl. Stir in breadcrumbs, 1/2 cup onion, cheese, parsley, garlic, salt and pepper. Add beef, pork (or sausage) and veal; gently mix until combined (do not overmix). Using 1/4 cup for each, make 16 meatballs and place in a 6-quart slow cooker.
To prepare sauce & spaghetti: Heat oil in a large skillet over medium heat. Add 1 cup onion and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add garlic, Italian seasoning and crushed red pepper; cook, stirring, for 30 seconds. Add wine and boil for 1 minute. Add crushed and diced tomatoes and bring to a simmer. Pour the sauce over the meatballs.
Put the lid on the slow cooker and cook on High for 4 hours or Low for 8 hours.
30 minutes before you’re ready to eat, bring a large pot of water to a boil. Cook the spaghetti until just tender, 8 to 10 minutes or according to package directions.
Spoon any fat off the sauce; add oregano. Serve the meatballs and sauce over the spaghetti with extra Parmesan, if desired.
Tips
Make Ahead Tip: To prep ahead: Make meatballs and sauce (Steps 1 & 2); cover and refrigerate separately for up to 1 day. Reheat sauce to a simmer before adding to slow cooker. To make ahead: Freeze cooked meatballs in sauce airtight for up to 3 months. Defrost before reh
Equipment: 6-quart slow cooker
Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian’s brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.
Stovetop Variation: Make the sauce (Step 2) in a large Dutch oven instead of a skillet, then gently add the meatballs to the simmering sauce. Cover and gently simmer until the meatballs are cooked through, about 1 hour.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
Originally appeared: EatingWell Magazine, March/April 2012
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Nutrition Facts(per serving)447Calories11gFat61gCarbs26gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
