Crock Pot Spaghetti & Meatballs

Today has been a busy day, with lots to check off on the agenda.  Between the girls school work, my school work, pictures to edit, phone calls to make, and the ever growing pile of laundry I thought a good easy dinner was in order.  My family LOVES spaghetti and meatballs, and Emma often begs me to make it on a weekly basis.  This recipe produces the best spaghetti I've ever had from a home kitchen.  Oddly, the best spaghetti I've ever had came from the dining facility at Fort Jackson, SC while I was in Army Basic Training.  How funny is that!?!?  I have found memories of rapidly stuffing down my spaghetti while there.  I can tell ya that although I may have only been able to taste it for a mere 2 seconds...it was delightful!

Whether you are rushing off to work, taking the kids to school, heading to doctor's appointments, or running around trying to get the kids together to start their school work; this recipe is for you!

Place 1 lb. of lean ground beef (I used 1/2 lb. because I like a smaller amount of meatballs) into a medium size mixing bowl.  Pour in 1 1/2 tsp. garlic, 1 1/2 tsp. salt, 1 1/2 tsp. onion powder, and 1 1/2 tsp. black pepper.  Mix all of your ingredients together.

Using either a small ice cream scooper, a spoon, or your hands, form your ground beef into medium size meatballs.  Place your meatballs in a skillet, and brown on medium heat.  While your meat's cooking, spray some all natural cooking spray on the sides and bottom of your crock pot.

Once your meatballs are browned on the outside, transfer them into your greased crock pot.

Pour 1 jar of spaghetti sauce into your crock pot, covering the meatballs.  Gently stir the sauce, mixing the meatballs and sauce slightly.  Throw in a dash or 2 of Italian Seasoning.

Place the cover on your crock pot, turn on low, and allow your sauce and meatballs to cook for 6 to 7 hours.  

As for your sauce, you can use home made, or store bought.  For convenience sake, I bought mine, and used Trader Joe's Three Cheese Pomodoro Sauce. It's amazing by the way!!!  Emeril's sauce is fantastic as well!!!  

Once you're home from work, school, the doctor's, or just ready to get the clan fed, fill up a pot of water and bring it to boil.  Pour in a bag of organic whole wheat spaghetti pasta, and boil until al dente (firm, but not hard).  Drain your pasta, serve it up on plates, and pour your sauce and meatballs over the pasta.  Sprinkle on a little parmesan, and your all set!!!  Bon appetit!!!

Recipe Ingredients:

1 lb. Lean ground beef

1 1/2 tsp. Garlic

1 1/2 tsp. Onion powder

1 1/2 tsp. Sea salt

1 1/2 tsp. Black pepper

1 to 2 dashes of Italian seasoning

1 25 oz. Jar of spaghetti sauce

1 lb. Organic whole wheat spaghetti pasta

Parmesan cheese

*Tip for stretching your food*

If you have any left, throw it in the food processor or blender with a couple dollops of all natural or organic alfredo sauce, and mix until creamy.  Warm up slightly, and it makes a perfect meal for baby, or that exceptional little boy or girl that may not be able to chew their food just yet.  You can place puree in small containers or ziploc baggies and freeze for future use.