CROCK POT SPAGHETTI & MEATBALLS {ALL-IN-ONE}

CROCK POT SPAGHETTI & MEATBALLS {ALL-IN-ONE}

PREP TIME 10 mins
COOK TIME 5 hours
TOTAL TIME 5 hours 10 mins

Author: The Country Cook
Serves: 4-6

INGREDIENTS

1 lb. (16 oz.) box spaghetti
1 (24 oz) jar spaghetti sauce
4 cups water (vegetable or beef broth)
26 oz. (24 count) frozen meatballs
olive oil
Optional sauce ingredients:
1½ tsp. Italian seasoning
1½ tsp. minced garlic
1½ tsp. dried basil (or 2-3 leaves, fresh basil, torn)

INSTRUCTIONS

Spray the inside of your slow cooker (crock pot) with nonstick cooking spray. Or coat it with a bit of olive oil.
Then add in all of the spaghetti noodles.
Drizzle a couple of tablespoons of olive oil over the noodles and ensure they are all coated (as best as possible.)
Then pour in the jarred sauce.
Next, add 4 cups of water.
Give the spaghetti and sauce a gentle stir to coat the spaghetti noodles and to keep them from sticking together.
Now, this next part is completely optional. If you have the ingredients, go for it, if not - no big deal!
Add in minced garlic, Italian seasoning, and basil.
Then top with frozen meatballs. No need to stir these in. Just put them right on top.
Cover and cook on low for about 5 hours.

NOTES
If you need to "revive" it a bit, just sprinkle a bit of water or broth to the mix and stir before serving. try using vegetable broth or beef broth for a kick of flavor.

if you are going to be letting this stay warm after it is cooked, add about ½ cup more liquid to the sauce to keep it moist.

From http://www.thecountrycook.net/2015/05/crock-pot-spaghetti-meatballs-all-in-one.html