What a Crock… of Success!

Yesterday, I did a little experiment with my crock pot (normally we’re not friends). I was testing out spaghetti and meatballs with a bit of a modification since I was home. I was scared it wasn’t going to be very good, so I didn’t post the recipe. However, it was really yummy! Mr. Gray “ate so much [his] stomach hurt!”
Crockpot SCR151-WG 1-1/2-Quart Round-Shaped Manual Slow Cooker, White
Crock Pot Spaghetti & Meatballs
1 pound ground meat
1/8 cup parmesan cheese, grated
1/2 cup quick oats
1/4 cup milk
1 egg
Fresh basil, shredded, to taste
1/4 cup onion, finely minced
Onion powder, to taste
Course ground black pepper, to taste
Oregano, to taste
Garlic powder, to taste
Olive oil
Thin spaghetti (as much as you need, depending on servings)
20 ounces pre-made spaghetti sauce
1/2 cup water
  • Combine meat & quick oats in large mixing bowl
  • Slowly add milk & egg
  • Add the rest of the seasonings and continue to combine
  • Form the meat into balls (I make them somewhere between a golf ball and a baseball size)
  • Coat the bottom of the crock pot in a thin layer of olive oil
  • Place meatballs into the crock pot
  • (You can stop here and refrigerate the meatballs if making that part the night before.)
  • Turn the crock pot on low with only the meatballs for 30 minutes to an hour (Leave it on while you’re getting ready to go to work without the other items)
  • Meanwhile, soak the spaghetti in room temperature water while meatballs are cooking
  • Drain and dry spaghetti before placing into crock pot on top of meatballs
  • Cover meatballs & spaghetti with sauce
  • Pour water over the top of all three
  • Close the lid and let it cook! 
Mr. Gray & I both really enjoyed this dinner. It definitely beats a cold salad every Monday and Wednesday for the next four weeks! Up next, roast, potatoes, and carrots! My crock pot and I might become friends, after all!

Leave a Comment

Your email address will not be published. Required fields are marked *