16 oz. thin spaghetti
67 oz. jar spaghetti sauce (or use my recipe)
2 lbs. ground beef
1 cup bread crumbs
2 eggs, beaten
Parmesan cheese, grated
Basil, garlic powder, onion powder, oregano
Salt and pepper, to taste
Directions:
Preheat oven to 375°. Grease a large baking sheet, or line with aluminum foil. In a large bowl, combine ground beef, bread crumbs, eggs, 1 cup spaghetti sauce, cheese, and seasonings; mix with hands until completely combined. Roll meatballs into desired size, and place on baking sheet. Cook in oven for about 10 minutes, or until just slightly brown; remove from oven and add to a crock pot with the remaining sauce. Cook on high for four hours, and then reduce to low for the remaining two hours. Turn off crock pot (but leave covered) within 30 minutes of serving. During this time, boil water and cook pasta according to package directions. This recipe makes 8 servings (about 24 – 30 meatballs depending on size).
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