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Spaghetti & Meatballs (Slow Cooker version)
Spaghetti & Meatballs (Slow Cooker version)

Before you jump to Spaghetti & Meatballs (Slow Cooker version) recipe, you may want to read this short interesting healthy tips about Use Food to Boost Your Mood.

Many of us believe that comfort foods are terrible for us and that we need to keep away from them. Sometimes, if the comfort food is candy or some other junk food, this is very true. Soemtimes, comfort foods can be very healthy and good for us to consume. There are some foods that, when you eat them, can better your mood. If you seem to be a little bit down and you need an emotional pick me up, try a number of these.

Some grains are really excellent for repelling bad moods. Barley, millet, quinoa, etc are terrific at helping you have a happier mood. These foods can help you feel full for longer too, which can help your mood too. Feeling starved can be terrible! These grains can help your mood elevate since it’s not at all difficult for your body to digest them. These foods are easier to digest than others which helps promote a rise in your blood sugar which in turn kicks up your mood to a happier place.

Now you realize that junk food isn’t necessarily what you need to eat when you wish to help your moods get better. Try several of these instead!

We hope you got insight from reading it, now let’s go back to spaghetti & meatballs (slow cooker version) recipe. You can cook spaghetti & meatballs (slow cooker version) using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Spaghetti & Meatballs (Slow Cooker version):
  1. You need 12 Meatballs
  2. Take 150 g Carrot
  3. Prepare 2 x stalks Celery
  4. Provide 2 x Small Onions
  5. Use 1 x Tablespoon Tomato Paste
  6. You need 1/2 Beef stock cube
  7. Take 500 g Tomato Passata
  8. Use 3 Big Garlic Cloves
  9. Prepare 200 ml water
  10. You need Fresh Basil
Steps to make Spaghetti & Meatballs (Slow Cooker version):
  1. Slice the onions, carrots and celery. I like to get the carrots pretty small, as I don't personally like big chunks of carrot, but realise cutting them small can test your patience.
  2. Fry the onion in nice big drizzle of oil, after a couple minutes add the carrots, and then the celery. I'm not trying to cook them through, just to soften them a little at this stage.
  3. Mince the garlic, and add to the pan. I like to make a little well in the middle with a little more oil, and cook the garlic for roughly a minute, as I don't want it to burn.
  4. Now transfer the contents of the pan to the slow cooker. Add a generous tablespoon of tomato paste, and the passata. I like to mix half a stock cube with hot water, pour this in to the passata container, and swirl it around before pouring in the slow cooker, this gets the last of the passata left in the container. Finally add the meatballs in, and set the slow cooker to low.
  5. On low between 6-8 hours is the sweet spot, I find any longer and the meatballs overcook and end up dry and mushy. I cooked this one for 7 hours total.
  6. Now cook your spaghetti so it is slightly hard, I usually aim for 1 minute less than the packet recommends. Drain, and then add back into the hot pan with a couple ladles of the sauce. Keep stirring through, making sure to coat all of the spaghetti with the sauce. Then distribute it into bowls, topping up with extra sauce, the meatballs, and freshly chopped Basil.

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