Most of us think of our Crock-Pots as an appliance perfect for cooler weather. During the fall and winter months, is there anything better than starting a big batch of soup in the morning and have it waiting on you at the end of the day when you're dog tired and freezing? So comforting and warming to both your stomach and soul. But I think more and more of us are beginning to realize this handy kitchen friend is also perfect for the hot, sweltery days of summer too! And why not? Maybe not for soups, but why heat up the house by turning on the oven if you don't have to. Or even stand over a hot pot on the stove if you can let the Crock-Pot do all the work while you stay nice and cool! I'm always looking for ways to grill in the summer, that way the heat stays outside; and now I'm starting to turn to the slow cooker for the same reason...contained heat! This made a fantastic Sunday night supper for us, on a day where we were busy all day and it was so nice to know all I had to do was boil water for the pasta! If you've put away your Crock-Pot thinking the "season" is over, I hope you can still get to it because it can become your newest hot weather friend!
Crock-Pot Spaghetti and Meatballs
2 (26oz) jars spaghetti sauce
3 cups frozen meatballs
1 (15oz) can diced tomatoes
1 (15oz) can tomato sauce
1 1/2 TBS Italian Seasoning
1 TBS sugar
1 lb. spaghetti
Parmesan Cheese
Place frozen meatballs in the bottom of Crock-Pot. Pour sauce, tomatoes, tomato sauce over the top. Stir gently. Add seasoning and sugar. Stir. Cook on high for 1 hour. Reduce heat to low and cook for 6-8 hours more. When ready to serve, cook spaghetti according to directions. Drain. Top with sauce and sprinkle w/ Parmesan cheese.
Italian at Very Good Recipes
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I'm starting to feel the need to pull out the crockpot and leave it on the counter!
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