This Italian Sausage and Beef Crock Pot Spaghetti and Meatballs recipe is great.
If you are planning to let this go all day, make sure to keep your heat on low or the meatballs may fall apart.
1 lbs 80/20 Ground Beef
1 lbs Mild Italian Sausage
1/4 Cup Milk
1/2 Cup Italian Bread Crumbs
1/4 Cup Grated Parmesan
1 Small Yellow Onion Diced
1 Small Bunch of Basil Chopped (reserve half for sauce)
1 Small Bunch Flat Leaf Italian Parsley Chopped ( reserve half for sauce )
1 Tbsp Tomato Paste
1/2 Tbsp Olive Oil
2 32 Oz Cans Tomato Sauce ( Hunts will do )
2 Tbsp Tomato Paste
3 Cloves Garlic Chopped
Add Reserved Parsley and Basil
1/2 Cup Water
1/4 Cup Parmesan
1 tsp Sugar
1 Tbsp Olive Oil
1 lbs spaghetti
Start with the meatballs.
Place all of the meatball ingredients into a mixing bowl and mix lightly to combine ingredients. Try not to over mix.
Roll the meatballs by hand into 2 inch wide meatballs.
add 1 Tbsp olive oil to a pan and brown your meatballs on all sides for 5 minutes or so. not necessary but we like it better that way.
Then put the sauce ingredients into your Crock-Pot.
When the meatballs are browned add them to the crockpot and make sure they are covered in the sauce.
We let ours go for 3 hours on high and it came out great. If you plan to leave yours going for more than 3 hours we recommend keeping the heat on low so the meatballs don't fall apart.
Make the pasta according to the package, drain and set aside.
We top our with parmesan cheese, I little bit of basil and parsley as well as red pepper flakes.