Crockpot Spaghetti and Meatballs

In an effort to become better friends with my crockpot, i'm trying all kinds of new things in it. I thought hmm spaghetti sauce needs to cook for a while to be good, so lets try it in the crockpot. If you don't care for meatballs make the sauce without them. You could also use premade frozen meatballs if you prefer, just bake them first. Spaghetti sauce is also another good way to sneak in veggies on your kids. Add diced carrots, bell peppers, celery or shredded zucchini if you want. Add one or all and see if the kids notice the difference.

Ingredients:
1 28 oz can crushed tomatoes
1 14 oz can fire roasted diced tomatoes
1 bell pepper diced
1 onion diced
1 jalapeno, seeds and inside removed, diced
1/2 cup white wine
1 pound ground beef
2 tablespoons italian seasoning
1 teaspoon chopped garlic
1/2 cup bread crumbs
1 egg, whipped with a fork
1 tablespoon granulated garlic
1 tablespoon plus one teaspoon salt
4 tablespoons grated parmesan
cooked spaghetti noodles


Make It:
In a large crockpot combine tomatoes, bell pepper, onion and jalapeno. Divide the wine into the two tomato cans and swirl to pick up the tomato that is left in the can, pour into crockpot. Add 1 tablespoon italian seasoning, 1 teaspoon salt and garlic to crockpot. Stir to combine. In a bowl combine meat, granulated garlic, italian seasoning, salt, bread crumbs, parmesan and egg. Using your hands squeeze all ingredients until combined. Heat a saute pan over medium high heat, add one tablespoon vegetable oil. Using a small scooper, scoop out meat into your hand and roll into a ball, place in saute pan. Repeat until pan is full, brown meatballs on all sides and add to crockpot. Repeat this step with all the meatball mixture. Very softly stir so the meatballs are covered with sauce. Cover and cook on low for 8 hours. Serve over spaghetti noodles. Enjoy!