Side Dish

Slow-Cooker Saucy Meatballs

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prep time

30 min

total time

6 hr 30 min

makes

6 servings, 1/6 recipe (435 g) each

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photo by:

kraft

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What You Need

1 jar (645 mL) pasta sauce

1-1/2 lb. (675 g) extra-lean ground beef

1 pkg. (120 g) Stove Top Stuffing Mix for Turkey

1 egg

1/2 cup water

1 cup sliced fresh mushrooms

1 green pepper, cut into strips

330 g spaghetti, uncooked

1/3 cup Kraft 100% Parmesan Grated Cheese

Make It

ADD pasta sauce to slow cooker.

MIX meat, stuffing mix, egg and water; shape into 1-inch meatballs. Place in slow cooker; top with vegetables. Cover with lid. Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).

COOK spaghetti as directed on package, omitting salt; drain. Serve spaghetti topped with meatballs, sauce and cheese.

kraft kitchens tips

Cooking Know-How

Taking the lid off your slow cooker, even just to give it a quick stir, drastically reduces the heat and extends the cooking time. Only lift the lid if instructed to do so in the recipe.

No Preheating Required

A slow cooker should never be preheated. Simply put the stoneware container in the slow cooker base, cover and set the desired cooking temperature.

Slow Cooker Care

Do not add cold water to slow cooker immediately after use as this could cause it to crack. Either add warm soapy water or let the slow cooker reach room temperature before cleaning.

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rating

Made this tonight for dinner, easy & tasty. I used a 700 ml jar of low-fat/low sodium pasta sauce (no 645 ml jars here) and made the meatballs with 500 g of ground turkey and Lower Sodium Stove Top (Chicken). Added a small handful of rolled oats to the meat mix and used only 1/3 cup water. Left out the green pepper and put in extra mushrooms, and added a bit of water to the sauce. Served the meatballs over basmati rice instead of pasta. Got 20 med-large meatballs from the 500 g of ground turkey. Yummy!
posted by Blackhawk65 | on 2/29/2012

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I enjoyed this meal but I left out the mushrooms and green peppers (mushrooms because I don't like them and green peppers because I didn't have any). I didn't have extra lean beef so I had to scoop out some grease on the top of my slow cooker. Also, I maybe used too much beef. The meatballs were a bit bland so I think next time I think I'm going to add pepper and follow the directions more closely. I'd also play with the idea of adding green, red, and yellow peppers. I think I'm going to try using 1 to 1 1/2 jars of a more flavourful pasta sauce. I like the suggestion of adding diced tomatoes as well.
posted by rundershute | on 12/27/2011

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This was so tasty! I added one jar of pasta sauce and one can of diced tomatoes. The meatballs did break up a bit, but it was still delicious.
posted by a cook | on 12/11/2011

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All I can say is yukkkk, The maet balls were slimey, I wish I hadn't put in the stove top mix I think thats what did it. I didn't have extra lean, I had med. so I pan fryed them a little to get most of the fat out. If you are going to make this I wouldn't put in the stove top :(
posted by allp1975 | on 5/12/2011

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these are good. I usually use 2 cans of sauce since it makes a lot of meatballs
posted by vanessalynnbroome | on 3/22/2011

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the meatballs were mushy. Not so great.
posted by roselyn_Sheppard | on 1/2/2010

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simple and tasty. Meatballs are rounder than in the oven or a frying pan.
posted by lililali | on 11/22/2009

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Tasty and very filling. When possible try to look for low sodium ingredients.
posted by a cook | on 11/4/2009

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These were absolutley fantastic! Cant wait to make them again!
posted by shannonsims | on 10/5/2009

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This recipe sounds great ,but, the very high sodium is just too much. I think I might try my own baked stuffing recipe, as,the one here is where most of the sodium is coming from.Otherwise I think I will try soon. I will let you know how it turns out. My stars might change also.
posted by JanetBigl | on 7/21/2009