1 15-ounce(400g) can diced tomatoes (Add another for more sauce)
1 15-ounce(400g) can crushed tomatoes
1 ⅓cup(300ml) beef broth
2tbsphoneyor to taste
1tbspbalsamic vinegar
2tspitalian seasoning
1tspminced garlicoptional
½tsponion powderoptional
salt to taste
freshly ground black pepperto taste
1lb(450g) meatballs
8ounces(100g) spaghetti, broken in to two
Optional toppings - herbs and Parmesan
Instructions
Mix the tomatoes, beef broth, honey, balsamic vinegar, Italian seasoning, garlic and onion powder (if using), salt and pepper together in a 6qt Slow Cooker.
Mix in the meatballs, close and cook for 3-4 hours on high or 6-7 hours on low heat.
Mix in the spaghetti making sure it is submerged in the sauce and cover and cook for another 30 minutes on high or until the pasta is tender to your liking.
Ladle into bowls and top with herbs and cheese before serving.
Notes
nsure the pasta is completely covered by the beef broth and other cooking liquid before cooking.
When storing leftovers, put them in single-serving containers to make reheating easier.
Then, if you like a thinner pasta sauce, you may want to add more broth to your crock pot Spaghetti and meatball sauce.
Break the dry spaghetti into thirds so it fits inside the crockpot.
Slow Cooker temperatures may vary depending on your make and model, check the internal temperatures of meatballs and tenderness of pasta before eating. You may find that your pasta dinner is ready in less time.
Storage – Store leftover spaghetti and meatballs in an airtight container in the fridge for up to a week.
There are 12 Blue Plan SmartPoints in one serving of this.