Nonna's Spaghetti and Meatballs

By Ellie

6 Person

240 Minutes

447 Calories

The meatballs and sauce are cooked in the slow cooker for this traditional Italian spaghetti and meatballs recipe. You could also serve the meatballs over creamy polenta or on a sandwich with melted provolone.

Ingredients

Sauce & Spaghetti

1 tbsp. finely chopped fresh oregano
1 pound whole-wheat spaghetti
1 14-ounce can diced tomatoes
1 28-ounce can crushed tomatoes
1 cup dry red wine
¼ tsp. crushed red pepper
2 tsp. Italian seasoning
3 cloves garlic, finely chopped
1 cup finely chopped onion
1 tbsp. extra-virgin olive oil

8 oz. ground veal
8 oz. ground pork or Italian pork sausage
8 oz. lean (90% or leaner) ground beef
½ tsp. freshly ground pepper
1 tsp. salt
3 cloves garlic, minced
¼ cup minced fresh parsley
½ cup grated Parmigiano-Reggiano cheese, plus more for serving
½ cup finely chopped onion
½ cup dry whole-wheat breadcrumbs
2 large eggs

Method

01

To prepare meatballs: Lightly beat eggs in a large bowl. Stir in breadcrumbs, ½ cup onion, cheese, parsley, garlic, salt and pepper. Add beef, pork (or sausage) and veal; gently mix until combined (do not overmix). Using ¼ cup for each, make 16 meatballs and place in a 6-quart slow cooker.
02

To prepare sauce and spaghetti: Heat oil in a large skillet over medium heat. Add 1 cup onion and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add garlic, Italian seasoning and crushed red pepper; cook, stirring, for 30 seconds. Add wine and boil for 1 minute. Add crushed and diced tomatoes and bring to a simmer. Pour the sauce over the meatballs.
03

Put the lid on the slow cooker and cook on High for 4 hours or Low for 8 hours.
04

30 minutes before you're ready to eat, bring a large pot of water to a boil. Cook the spaghetti until just tender, 8 to 10 minutes or according to package directions.
05

Spoon any fat off the sauce; add oregano. Serve the meatballs and sauce over the spaghetti with extra Parmesan, if desired.

Related Tags

Nonna's Spaghetti and Meatballs

4.8

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Calorie 447 Kcal
Prep Time 60 Mins
Cook Time 180 Mins
Total Time 240 Mins

02 Ingredients

Sauce & Spaghetti

1 tbsp. finely chopped fresh oregano

1 pound whole-wheat spaghetti

1 14-ounce can diced tomatoes

1 28-ounce can crushed tomatoes

1 cup dry red wine

¼ tsp. crushed red pepper

2 tsp. Italian seasoning

3 cloves garlic, finely chopped

1 cup finely chopped onion

1 tbsp. extra-virgin olive oil

8 oz. ground veal

8 oz. ground pork or Italian pork sausage

8 oz. lean (90% or leaner) ground beef

½ tsp. freshly ground pepper

1 tsp. salt

3 cloves garlic, minced

¼ cup minced fresh parsley

½ cup grated Parmigiano-Reggiano cheese, plus more for serving

½ cup finely chopped onion

½ cup dry whole-wheat breadcrumbs

2 large eggs

03 Method

Step 1

To prepare meatballs: Lightly beat eggs in a large bowl. Stir in breadcrumbs, ½ cup onion, cheese, parsley, garlic, salt and pepper. Add beef, pork (or sausage) and veal; gently mix until combined (do not overmix). Using ¼ cup for each, make 16 meatballs and place in a 6-quart slow cooker.

Step 2

To prepare sauce and spaghetti: Heat oil in a large skillet over medium heat. Add 1 cup onion and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add garlic, Italian seasoning and crushed red pepper; cook, stirring, for 30 seconds. Add wine and boil for 1 minute. Add crushed and diced tomatoes and bring to a simmer. Pour the sauce over the meatballs.

Step 3

Put the lid on the slow cooker and cook on High for 4 hours or Low for 8 hours.

Step 4

30 minutes before you're ready to eat, bring a large pot of water to a boil. Cook the spaghetti until just tender, 8 to 10 minutes or according to package directions.

Step 5

Spoon any fat off the sauce; add oregano. Serve the meatballs and sauce over the spaghetti with extra Parmesan, if desired.

04 Author