Wednesday, January 21, 2015

Slow Cooker Spaghetti and Meatballs

Hello, I'm around still, promise. So much has happen since my last post on 11/22/14, It's my hope to simply do an update post soon. I'm way over on my cellular data so it'll have to be in a few more days... (or weeks or month) #flaky

Here's what's on the menu for tonight:

Classic Spaghetti and Meatballs Garlic Toasts

Recipe selected from the eMeals 30 Minute Meals Family Plan.

Classic Spaghetti and Meatballs

Quick Prep Slow Cooker
Serves 4-6


  • 1 (32-oz) pkg frozen fully-cooked Italian-style meatballs, thawed
  • 1 (28-oz) can crushed tomatoes with basil
  • 2 (14.5-oz) cans diced tomatoes with Italian herbs
  • 2 tsp Italian seasoning
  • 1 tsp sugar
  • 1 (16-oz) box spaghetti
  • Grated Parmesan cheese (from a can)


  1. Combine first 5 ingredients in a 5- or 6-quart slow cooker.
  2. Cover and cook on LOW 7 hours or until meatballs are thoroughly heated and sauce is slightly thickened.
  3. Cook spaghetti according to package directions.
  4. Serve meatballs and sauce over spaghetti; top with Parmesan cheese.
  5. (Reserve about 1 cup sauce and about one-third of meatballs for Meatball and Bell Pepper Pizzas).

Garlic Toasts

Serves 4-6


  • ¼ cup butter, melted
  • 2 cloves garlic, minced
  • 1 (12-oz) French bread baguette, cut into 1-inch slices


  1. Preheat broiler.
  2. Stir together butter and garlic.
  3. Drizzle butter mixture over 1 side of bread slices on a baking sheet.
  4. Broil 2 minutes or until lightly toasted.


7h 15mTotal

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- April