Crockpot Meatballs for Spaghetti
The best meatballs for spaghetti or subs you’ll ever make!
You know how I say that we rarely have the same thing twice in a long period of time? This recipe is an exception. I've made it at least 6 times prior to posting. I came up with the recipe itself just based off of what traditionally goes into meatballs - with the addition of lemon. I tried some lemon in the turkey meatballs for a chicken parmesan meatballs recipe and I can't picture meatballs without it now.
I haven't yet made these and used them for meatball subs, but it is definitely on the long list of things to make eventually. I just really love these meatballs for spaghetti.
What you need:
Ground beef (really whatever meat you prefer for your meatballs)
1/4 cup seasoned breadcrumbs per lb. of meat
1/4 cup Parmesan cheese per lb. of meat
1 to 2 Tbsp. dried parsley
1 tsp. onion powder
1 tsp. garlic powder
Salt and pepper
1 large egg per lb. meat
Juice from 1/2 to 1 lemon
1 jar of your favorite spaghetti sauce (you may want another for serving)
Directions:
Mix together all ingredients, except spaghetti sauce.
Form into golf ball sized portions. Place in your crockpot base as you go.
Pour jar of spaghetti sauce over the top and cover.
Cook on HIGH for 4 hours or on HIGH for 2 hours and LOW for 4 hours.
Serve on top of spaghetti with additional sauce that has been heated.
Original Recipe
Originally posted on Fantastical Sharing of Recipes on January 15, 2014