Spaghetti and Meatballs in a Crock Pot- 410 calories


If you don’t have a Crock Pot don’t worry you can make this in a large pot on the stove-top too, just read below for cooking times and details. I’m gonna be in trouble once my family finds out that I shared our family recipe brought over on the boat from Italy but I have to show you all just how easy a big Italian dinner can be, and how healthy you can make it too! The best part is you can stock up on the cans, meat and pasta when on sale and then you have a meal ready to make anytime.

You can even make the meatballs and the sauce the night before and put in the fridge, before you leave to go to work in the morning just put in the crock pot and you are done.

Feeds 8 people-

For the sauce:

  • 1 28 oz can Crushed Tomatoes
  • 1 15 oz can Tomato Sauce
  • 1 6 oz can of Tomato Paste
  • 1 White or Yellow onion chopped
  • 4 garlic cloves finely chopped
  • 1 tbsp olive oil
  • 2 tbsp Italian Seasoning
  • pinch of sugar
  • salt and pepper to taste

For the meatballs:

  • 1 lb Lean Ground Beef
  • 1 large Egg
  • 1 garlic clove finely chopped
  • ¼ cup Breadcrumbs
  • ⅛ cup fresh finely grated Parmesan Cheese
  • 1 tbsp Italian Seasoning
  • salt and pepper to taste

For the pasta-

  • 1 13.25 oz box of Whole Wheat Spaghetti or whatever pasta you prefer
  • pinch of salt

Turn on crock put to low, set aside. In a large sauce pot heat the oil on med-high add onions and cook stirring for about 5 minutes then add the garlic and cook for another 10 minutes until the onions are transparent. Then you just dump in the rest of the sauce ingredients and ¾ cup pf water (I just fill up the tomato paste can w/ water and dump it in). Bring to a boil.

Combine all the ingredients for the meat balls and using your hands mix until just combined, don’t over mix it will make the meatballs tough. Roll into 8 balls and place on the bottom of the crock pot, then dump in the sauce and you can walk away for 8-10 hours.

Once you get home from work you can get the water boiling for the pasta, because all the good flavor is still in the large sauce pan we used earlier (yep I didn’t even bother to clean it) fill with water about ⅔ full add salt and get it boiling, cook the pasta as directed on the box until al dente (not quite done) take ½ cup of the pasta water and pour it into the sauce before you drain the pasta. Once you have drained the pasta ladle in three big scoops of the sauce into the large sauce pan, then you can put the pasta back in and ladle another one or two scoops on top and mix well. Place a cover on the pot and leave for 5 minutes no heat needed the sauce and the pasta is hot enough to finish the cooking. Now you can serve the pasta, a little more sauce and a big meatball for everyone.

If you do not have a crock pot just skip putting the meatballs in the crock pot and drop them into the sauce cover with the sauce and cook on a low simmer for 4-6 hours stir often as it can burn on the bottom. If you want to cut the carbs skip the pasta and use fresh spinach it is wonderful!!

Each Serving has:

  • Calories: 410
  • Fat: 8
  • Fiber: 9
  • Protein: 28
  • Carbs: 57

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