INGREDIENTS
1/2 lb. ground beef (85/15) ($2.65)
1/2 lb. Italian sausage (mild sweet, hot, sweet or spicy) ($1.16)
1 large egg slightly beat ($0.26)
1 cup of plain breadcrumbs ($0.12)
1 cup grated Parmesan ($0.44)
1/4 teaspoon onion powder ($0.02)
14 tsp crushed garlic ($0.02)
1/4 tsp salt ($0.01)
1 26oz. jar marinara sauce ($2.19)
12 oz. spaghetti ($1.13)
INSTRUCTIONS
Incorporate the beef ground, Italian sausage, beaten egg, breadcrumbs Parmesan onion powder, garlic powder, salt and garlic into the bowl. Utilize your hands to mix the ingredients until they’re evenly combined. Split the mix into equal parts, and then roll each one into balls.
Place the meatballs into the slow cooker, then pour the marinara on top and make sure that it covers the meatball’s top. The sauce should only come around half-way up the meatballs, which is acceptable. In the slow cooker, it will be filled the cooker with steam and helps cook the meatballs, even if they’re not submerged completely.
Cover the lid of the slow cooker. Then cook at medium for about 3 hours or on low for 6-7 hours. Utilize an instant read thermometer to ensure that the meatballs are minimum 160oF on the inside (mine was over 160oF after three hours on high).
At the end of the cooking time Cook the spaghetti in accordance with the instructions on the package, then strain it out of a colander.
Remove the meatballs that have been cooked from the slow cooker. Then, add the cooked and rinsed spaghetti and mix it around to coat it in the sauce. Divide the spaghetti in sauce between four plates, and add one meatball in each and take a bite and enjoy.