Slow Cooker Meatballs & Spaghetti

Ingredients

• 1450 g Spaghetti Pasta(450g)
• 2680 g Marinara Sauce(680g)
• 3400 g Diced Tomatoes(400g)
• 480 g Yellow Onion(80g)
• 515 g Fresh Garlic(15g)
• 615 ml Olive Oil(14g)
• 74 g Italian Seasoning(4g)
• 8600 g Frozen Italian Meatballs(600g)
• 9100 ml Beef Broth(100g)
• 103 g Salt(3g)
• 112 g Black Pepper(2g)
• 125 g Granulated Sugar(5g)
• 1310 g Fresh Parsley(10g)
• 1440 g Grated Parmesan Cheese(40g)
• 1560 ml Extra Marinara Sauce(60g)
• 161 g Red Pepper Flakes(1g)

Instructions

1. 1In a large slow cooker, combine the marinara sauce, diced tomatoes, beef broth, minced garlic, onions, and sugar.
2. 2Stir in the Italian seasoning, salt, and black pepper until the sauce base is well blended.
3. 3Place the frozen meatballs into the sauce, stirring gently to ensure every meatball is fully submerged and coated.
4. 4Cover and cook on low for 6-8 hours (or on high for 3-4 hours) until the sauce is thick and the meatballs are tender and hot.
5. 5About 15 minutes before serving, boil the spaghetti in a large pot of salted water until al dente, then drain.
6. 6Portion the spaghetti into large bowls and ladle a generous amount of meatballs and sauce over the pasta.
7. 7Top the dish with a heavy sprinkle of grated parmesan cheese and fresh chopped parsley.