Slow Cooker (Spaghetti and) Meatballs
We are on a bit of a meatball craze these days. My daughter loves them, so that makes it especially motivating. I have already posted a recipe for The Mighty Meatball, but I like to use those meatballs for everything but the traditional ‘spaghetti and meatball’; although, you could very easily use those that way too! I actually got this recipe off of a page that I liked on Facebook, called Tasty. It’s an ingenious site, with quick viewings of complete recipes. I liked the slow cooker option to this recipe, since, if I can, I like to prepare more than one meal on a Sunday, and this recipe allows for that!
The first time I made this, I followed the recipe exactly. Originally, it calls for hot Italian sausage and and square of mozzarella inside the meatball. Personally, I didn’t notice the cheese at all, and my daughter really did notice the heat from the hot sausage. So, the second time I made it, I eliminated both, and it was a hit! It can’t get much easier than this guys. Try this recipe!
Slow Cooker (Spaghetti and) Meatballs
Ingredients
- 1 lb lean ground beef
- 1 lb sweet Italian sausage
- 1/2 teaspoon garlic powder
- 2 teaspoon salt
- 1 teaspoon pepper
- 1 cup bread crumbs plain or seasoned
- 1/4 cup parmesan cheese
- 2 eggs
- 1/2 cup whole milk
- 1/2 cup parsley
- Jarred Marinara Sauce good quality*
Instructions
- In a bowl, blend all the ingredients together, except for the marinara sauce.
- Form into golf sized (or smaller) balls.
- Place a layer of meatballs on the bottom of your slow cooker, and drizzle with some of the marinara sauce.
- Place another layer of meatballs.
- Drizzle more marinara sauce.
- Repeat until all meatballs are in the slow cooker.
- Set slow cooker to high for 2 and a half hours.
- Enjoy!
Notes
Cheesy Sausage Pasta
On such a rainy, cool June day, something warm and comforting seemed, not only appropriate, but necessary!! This is the coldest June I can ever remember! I wish my running were better, because it is definitely a good month for that!! But, running, at least for me, was not happening today. With the forecast calling for ‘buckets of rain’, our basic plan for the day was staying in, keeping cozy, and watching movies!! We did manage to get to the St. Lawrence Market this morning, before the rain started.
The St. Lawrence Market is one of our favorite places to go on a Saturday morning. There are farmers markets in different areas of the city every day in Toronto, but none as big as the St. Lawrence Farmers Market on Saturdays. Our typical Saturday there involves a breakfast sandwich, smoothie and wandering around buying local fruit, veg and meat.
Today, among other things, we bought local sausage from the Tanjo Family Farm, located in Millbank, Ontario. When we were following the Whole 30 program, and were craving sausages, we couldn’t find ANY without added sugar! Until we happened upon the Tanjo Family Farm. They don’t add any sugar to their sausages. They even had the ingredients listed for us to make sure. They were the best tasting sausages EVER! Needless to say, we like these guys. They tend to sell out of their product, so we had get there early to make sure we could get some. Today, we got 6 Italian sausages and a 3 pound pork shoulder! I’m excited about the pork shoulder, and have a recipe in mind! I’ll share that later. 🙂
With all the rain today, going outside to grill sausages just wasn’t going to happen. As I was thinking of what to make for a late lunch, I realized I had everything to make a yummy, warming, pasta! The sausage would work perfectly!! If you have any on hand, feel free to add in some arugula or spinach. Would be a great addition!!!
Here’s what to do:
Cheesy Sausage Pasta
3 Italian sausages, casings removed
1 large shallot, diced
500 ml marinara sauce
1 whole Buffalo mozzarella, cubed
1/4 cup parmesan cheese
Olive oil
Salt & pepper to taste
Shelled pasta (or whatever pasta ya got!)
Boil pasta in salted water until al dente. Set aside. Saute shallots in olive oil, add sausage and about 1/2 teaspoon of salt and some pepper. Stir occasionally, until sausage is cooked through. Add marinara sauce and allow the sauce and the sausage to get to know each other for a bit. Just before adding the pasta, add the mozzarella cheese. It will melt pretty quick! Add pasta, parmesan cheese and season with salt and pepper, if needed.
Enjoy this ooey, gooey goodness!
(Source: Boss Of The Apple Sauce)
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