Easy Crockpot Spaghetti with Meatballs
Pour 1 jar (26 ounces) Marinara style red spaghetti sauce and 1 can (141/2 ounces) diced or stewed tomatoes with their juices into a slow cooker.
Add 1 large onion (for about 1 cup chopped) to the sauce.
Add 1 tablespoon bottled minced garlic and 11/2 teaspoons dried Italian seasoning blend, and stir well.
Add the 24 still-frozen meatballs, about 3/4 pound. Stir to mix well, making sure all of the meatballs are covered with sauce.
Cover the slow cooker and turn it on low heat.
Cook 7 to 8 hours. Just before serving, cook 12 ounces spaghetti or pasta of choice according to the package directions. (This can be done ahead of time, and the noodles drained, tossed with a little olive oil, and refrigerated. Reheat the noodles in the microwave before serving.)
Serve the sauce and meatballs over the spaghetti. Pass Parmesan cheese at the table to sprinkle on top, if desired.
Serves 6 Serve with tossed salad and Italian breadsticks.
Source: Lori Talbert, Birmingham, Ala.