Slow Cooker Spaghetti Meatballs
Serves
8
Prep Time
20 minutes
Cook Time
270 minutes
Ingredients
¼ cup (60 g) tomato paste
3 tbsp water
1 cup (50 g) panko breadcrumbs
½ bunch parsley, finely chopped
1 cup (100 g) Parmesan cheese, grated
½ medium onion, coarsely grated
2 large eggs, lightly beaten
2 tbsp plant-based or whole milk
2 garlic cloves, chopped
2 tsp red wine vinegar
1 tsp red pepper flakes
1 lb (450 g) 95% lean ground pork
1 lb (450 g) 90% lean ground beef
2 x 14 oz (400 g) cans chopped tomatoes
2 sprigs fresh basil, plus extra for serving
1 lb (450 g) dry spaghetti
Nutrition
(Per Serving)
Calories
548
Fats
21 g
Protein
33 g
Carbs
54 g
Instructions
- In base of slow cooker, whisk tomato paste and water together.
- In medium bowl, combine panko breadcrumbs, parsley, Parmesan cheese, grated onion, eggs, milk, garlic, vinegar, and red pepper flakes. Season with salt and pepper.
- Add ground pork and beef to panko mixture and combine with hands. Form into walnut-sized meatballs and place gently into slow cooker. Cover meatballs with chopped tomatoes and add basil sprigs. Place lid on slow cooker and cook on low for 4 hours.
- When ready to serve, cook spaghetti according to package instructions.
- Increase slow cooker heat to high, transfer meatballs to bowl, and discard basil. Add drained pasta to sauce and toss to coat evenly. Season to taste with salt and pepper.
- Add meatballs back into slow cooker and stir gently to combine. Serve with grated Parmesan cheese and garnish with fresh basil leaves.