Ingredients
1 cup seasoned bread crumbs2 tablespoons grated Parmesan and Romano cheese blend1 teaspoon pepper1/2 teaspoon salt2 large eggs, lightly beaten2 pounds ground beefSAUCE:1 large onion, finely chopped1 medium green pepper, finely chopped3 cans (15 ounces each) tomato sauce2 cans (14-1/2 ounces each) diced tomatoes, undrained1 can (6 ounces) tomato paste6 garlic cloves, minced2 bay leaves1 teaspoon each dried basil, oregano and parsley flakes1 teaspoon salt1/2 teaspoon pepper1/4 teaspoon crushed red pepper flakesHot cooked spaghetti
Preparation
In a large bowl, mix bread crumbs, cheese, pepper and salt; stir in eggs. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain.
Place the first 5 sauce ingredients in a 6-qt. slow cooker; stir in garlic and seasonings. Add meatballs, stirring gently to coat. Cook, covered, on low 5-6 hours, until meatballs are cooked through.
Remove bay leaves. Serve with spaghetti.
