Ingredients:

  • 1 lb ground beef
  • 0.5 lb ground pork
  • 0.5 cup breadcrumbs
  • 0.25 cup milk
  • 1 large egg
  • 0.25 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 24 oz jarred marinara sauce
  • 14.5 oz crushed tomatoes
  • 1 tsp granulated sugar
  • 1 tbsp olive oil
  • 1 lb dried spaghetti noodles

Instructions:

  1. Mix all meatball ingredients in a bowl and roll into 1.5-inch spheres.
  2. Heat olive oil in a skillet over medium-high heat and brown the meatballs on all sides until a deep brown crust forms.
  3. Transfer the seared meatballs to the slow cooker.
  4. Pour in the jarred sauce, crushed tomatoes, and sugar. Stir gently to ensure the meatballs are fully submerged.
  5. Cover and cook on Low for 4 hours (or High for 2 hours).
  6. Approximately 30–45 minutes before serving, break the spaghetti noodles in half and stir them into the slow cooker, ensuring they are pushed down into the liquid.
  7. Cover and cook until the pasta is tender but still holds its shape.