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Slow-Cooker Meatballs


  • 1-1/2 pounds ground beef
  • 1-1/4 cups Italian seasoned bread crumbs
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
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  • 1 medium onion, chopped
  • 1 egg, beaten
  • 1 (28 oz) jar spaghetti sauce
  • 1 (16 oz.) can crushed tomatoes
  • 1 (14.25 oz.) can tomato puree


In a bowl, mix the ground beef, bread crumbs, parsley, garlic, onion, and egg. Shape the mixture into 16 balls. In a slow cooker, mix the spaghetti sauce, crushed tomatoes, and tomato puree. Place the meatballs into the sauce mixture. Cook on LOW for 6 to 8 hours.

Source: CDKitchen's recipe

By Connie from Cotter, AR

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May 31, 20120 found this helpful

I throw in a bag of meatballs. When they are thawed I make 3 packets of brown gravy mix with the water called for on the packets & poor over the meatballs. Can keep them warm however long you need. Serve it with mashed potatoes

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