Crockpot Meatballs with Spaghetti Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
12 serving cooked perfect homestyle meatballs, 2 bags, 28 balls each, 56 total1.5 cup Kroger Tomato Sauce No Salt Added (one 15oz can)10 serving Kroger tomato paste (one larger 12oz can)6 serving Kroger Petite Diced peeled tomatoes in tomato juice - no salt added (two cans with juice)2 cup (8 fl oz) Water, tap, for tomato paste, extra water provided by petite diced tomato cans.1 tbsp Herb - Oregano, Dried 1 tbsp Basil 1/4 cup 100% Grated Parmesan & Romano Cheese (Kroger) 1 whol Bay Leaf 1/2 stick Butter, unsalted 1/4 cup Granulated Sugar 3 tsp Garlic - minced
Place crockpot on level surface and place on low heat for 6 hours. Start by placing the half stick of butter in bottom of crock followed by both cans of tomato pieces with all their juice. Follow this with all dry spices including sugar and parmasan cheese. Next in a separate bowl mix two cups of water with 12 ounces of tomato paste until blended thick, then add this to crockpot, stir in well, and cover with the lid.
Meanwhile set a separate timer for about 60-90 minutes to thaw out your meatballs, in package, on countertop until they have lost some of their water weight from being frozen. Do not open bags until the timer is done. This will cut done on unnecessary water in your recipe, and leave you with a thicker sauce. When ready you may drain your meatballs in a colander over the sink before adding them to sauce.
Continue cooking for allotted time. When done serve over submarine sandwich bread with provolone cheese or serve with pasta and enjoy!
Serving Size: Makes about 10 servings of meat balls and sauce
Number of Servings: 10
Recipe submitted by SparkPeople user MELTEA43.
Meanwhile set a separate timer for about 60-90 minutes to thaw out your meatballs, in package, on countertop until they have lost some of their water weight from being frozen. Do not open bags until the timer is done. This will cut done on unnecessary water in your recipe, and leave you with a thicker sauce. When ready you may drain your meatballs in a colander over the sink before adding them to sauce.
Continue cooking for allotted time. When done serve over submarine sandwich bread with provolone cheese or serve with pasta and enjoy!
Serving Size: Makes about 10 servings of meat balls and sauce
Number of Servings: 10
Recipe submitted by SparkPeople user MELTEA43.
Nutritional Info Amount Per Serving
- Calories: 203.3
- Total Fat: 9.4 g
- Cholesterol: 29.4 mg
- Sodium: 281.7 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 3.2 g
- Protein: 8.7 g
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