Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, spaghetti & meatballs (slow cooker version). One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
A simple, slowly cooked meat sauce is comfort food of the highest order. Kid-friendly for sure, they're also fun for adults! Spaghetti is a central dish for Italian dinners.
Spaghetti & Meatballs (Slow Cooker version) is one of the most popular of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Spaghetti & Meatballs (Slow Cooker version) is something that I have loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook spaghetti & meatballs (slow cooker version) using 10 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Spaghetti & Meatballs (Slow Cooker version):
- Prepare 12 Meatballs
- Get 150 g Carrot
- Prepare 2 x stalks Celery
- Make ready 2 x Small Onions
- Take 1 x Tablespoon Tomato Paste
- Make ready 1/2 Beef stock cube
- Take 500 g Tomato Passata
- Get 3 Big Garlic Cloves
- Take 200 ml water
- Make ready Fresh Basil
Italian spaghetti is typically made from durum wheat semolina. Usually the pasta is white because refined flour is used, but whole wheat flour may. Instead of reaching for jarred pasta sauce when you're serving spaghetti for dinner, give this homemade sauce a try. Chicken, Bacon, and Spinach Spaghetti Loaded with sautéed chicken breasts and crispy bacon, this hearty spaghetti recipe will please even the pickiest eaters.
Steps to make Spaghetti & Meatballs (Slow Cooker version):
- Slice the onions, carrots and celery. I like to get the carrots pretty small, as I don't personally like big chunks of carrot, but realise cutting them small can test your patience.
- Fry the onion in nice big drizzle of oil, after a couple minutes add the carrots, and then the celery. I'm not trying to cook them through, just to soften them a little at this stage.
- Mince the garlic, and add to the pan. I like to make a little well in the middle with a little more oil, and cook the garlic for roughly a minute, as I don't want it to burn.
- Now transfer the contents of the pan to the slow cooker. Add a generous tablespoon of tomato paste, and the passata. I like to mix half a stock cube with hot water, pour this in to the passata container, and swirl it around before pouring in the slow cooker, this gets the last of the passata left in the container. Finally add the meatballs in, and set the slow cooker to low.
- On low between 6-8 hours is the sweet spot, I find any longer and the meatballs overcook and end up dry and mushy. I cooked this one for 7 hours total.
- Now cook your spaghetti so it is slightly hard, I usually aim for 1 minute less than the packet recommends. Drain, and then add back into the hot pan with a couple ladles of the sauce. Keep stirring through, making sure to coat all of the spaghetti with the sauce. Then distribute it into bowls, topping up with extra sauce, the meatballs, and freshly chopped Basil.
Give spaghetti night a Mexican twist by topping with ground beef cooked with tomatoes, corn, onion, and chili powder. Remove the meat from the pot with a slotted spoon and put into a bowl. In a large pot of boiling salted water, cook spaghetti according to package instructions. Bring a large pot of water to a boil over high heat. This is my favorite spaghetti sauce recipe.
So that’s going to wrap this up with this special food spaghetti & meatballs (slow cooker version) recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
