Slow cooker spaghetti and meatballs

• Meat

  • 1 lb Ground beef

• Produce

  • 1/2 bunch Basil
  • 5 cloves Garlic
  • 1 1/2 tsp Oregano, dried

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 2 tbsp Tomato paste

• Condiments

  • 1 jar Marinara sauce

• Pasta & Grains

  • 8 oz Spaghetti

• Baking & Spices

  • 1 Pepper
  • 1 tsp Salt

• Bread & Baked Goods

  • 1/3 cup Bread crumbs, plain

• Dairy

  • 2 tbsp Cream
  • 1/3 cup Parmesan, powdered

• Liquids

  • 1/2 cup Water

Found on cooktopcove.com

Directions

• In a 6-quart slow cooker add in marinara sauce, water and tomato paste. Mix well to fully incorporate tomato paste into sauce.
• Break spaghetti noodles in half and add into slow cooker, and carefully coat each strand of pasta. Evenly spread out the sauce try to keep pasta underneath sauce so that no strands are sticking up and out.
• In a bowl, mix the ground beef, garlic, oregano, bread crumbs, parmesan, eggs, cream cheese, salt and pepper to taste. Roll into meatballs 2½ in diameter and gently place on top of spaghetti.
• Cook on high for 1 hour.
• Pushing meatballs to the side gently separate pasta strands from each other then cover and allow to cook for another 45 minutes on high (check at 30 minutes).