Ingredients
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Meatballs
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1 cup seasoned Bread Crumbs
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2 tablespoons grated Parmesan Cheese
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½ teaspoon Kosher Salt
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1 teaspoon freshly ground Black Pepper
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2 large Egg
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2 pounds ground Beef
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Sauce
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1 large Onion
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1 medium Bell Peppers
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3 (15-ounce) cans Tomato Sauce
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2 (14.5 ounce) cans diced Tomatoes
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1 (6-ounce) can Tomato Paste
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6 cloves Garlic
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2 dried Bay leaves
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1 teaspoon dried Basil
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1 teaspoon Oregano
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1 teaspoon Parsley
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1 teaspoon Kosher Salt
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½ teaspoon Black Pepper
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¼ teaspoon crushed Red Pepper Flakes
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Serving Day
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2 pounds Spaghetti
Directions
Although you can leave the house and let this cook, you might want to stick around for this dish. The smell of simmering sauce is intoxicating! This recipe makes enough to feed a small army, so it’s great for potlucks and parties. Make sure you keep some Parmesan cheese on the table for serving.
Steps
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1
Done
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Label a 1-gallon freezer bag. Combine the bread crumbs, cheese, salt, and pepper in a large bowl. Whisk in the eggs. Add in the beef and mix until well combined. Shape the mixture into meatballs, about 1½ inches in diameter. In a large skillet, brown the meatballs in batches over medium heat. In another large bowl, combine the sauce ingredients. Add the cooled meatballs to the freezer bag, then pour the sauce over them. Squeeze the remaining air out of the bag and seal it. Lay the bag flat to freeze. |
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2
Done
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Allow the meatballs to thaw overnight in the refrigerator. On serving day, pour the contents of the freezer bag into the slow cooker, cover it, and cook on low for 5–6 hours. Remove the bay leaves before serving. Cook the spaghetti according to the directions on the package and serve topped with the meatballs and sauce. |
