Slow Cooker Spaghetti and Meatballs

1. Mix together crushed tomatoes, Parmesan cheese, oregano, basil, garlic powder, and bay leaf for the sauce in a slow cooker.

2. Place ground beef, bread crumbs, Parmesan cheese, egg, garlic powder, parsley, Italian seasoning, and pepper for the meatballs in a large bowl. Mix gently, but thoroughly, with your hands until well combined. Form mixture into 1-inch meatballs. Drop into sauce in the slow cooker, stir, and cover.

3. Cook on Low until meatballs are cooked through, 4 to 8 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

4. Just before meatballs and sauce are finished cooking, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and serve with sauce and meatballs.

Cook's Notes:

To make this gluten free, I make my own breadcrumbs with gluten-free bread (such as Udi's(R)).

You can also cook this on the stovetop instead of in a slow cooker, if preferred. Cook sauce for 1 hour in a large saucepan over low heat, stirring often to avoid catching on the bottom. Then add meatballs and cook for until cooked thoroughly, about 1 more hour.

Use the meatballs for meatball subs. Or, omit the sauce, and pan-fry the meatballs and serve them with risotto, fresh tomatoes, and Parmesan.