Ingredients
Meatballs
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2 large eggs
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1/2 cup dry whole-wheat breadcrumbs (see Tip)
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½ cup finely chopped onion
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½ cup grated Parmigiano-Reggiano cheese, plus more for serving
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¼ cup minced fresh parsley
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3 cloves garlic, minced
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1 teaspoon salt
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½ teaspoon freshly ground pepper
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8 ounces lean (90% or leaner) ground beef
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8 ounces ground pork or Italian pork sausage
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8 ounces ground veal
Sauce & Spaghetti
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1 tablespoon extra-virgin olive oil
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1 cup finely chopped onion
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3 cloves garlic, finely chopped
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2 teaspoons Italian seasoning
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¼ teaspoon crushed red pepper
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1 cup dry red wine
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1 28-ounce can crushed tomatoes
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1 14-ounce can diced tomatoes
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1 pound whole-wheat spaghetti
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1 tablespoon finely chopped fresh oregano
Directions
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To prepare meatballs: Lightly beat eggs in a large bowl. Stir in breadcrumbs, 1/2 cup onion, cheese, parsley, garlic, salt and pepper. Add beef, pork (or sausage) and veal; gently mix until combined (do not overmix). Using 1/4 cup for each, make 16 meatballs and place in a 6-quart slow cooker.
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To prepare sauce & spaghetti: Heat oil in a large skillet over medium heat. Add 1 cup onion and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add garlic, Italian seasoning and crushed red pepper; cook, stirring, for 30 seconds. Add wine and boil for 1 minute. Add crushed and diced tomatoes and bring to a simmer. Pour the sauce over the meatballs.
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Put the lid on the slow cooker and cook on High for 4 hours or Low for 8 hours.
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30 minutes before you're ready to eat, bring a large pot of water to a boil. Cook the spaghetti until just tender, 8 to 10 minutes or according to package directions.
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Spoon any fat off the sauce; add oregano. Serve the meatballs and sauce over the spaghetti with extra Parmesan, if desired.
Tips
Make Ahead Tip: To prep ahead: Make meatballs and sauce (Steps 1 & 2); cover and refrigerate separately for up to 1 day. Reheat sauce to a simmer before adding to slow cooker. To make ahead: Freeze cooked meatballs in sauce airtight for up to 3 months. Defrost before reh
Equipment: 6-quart slow cooker
Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. To make fine breadcrumbs, process until very fine. To make dry breadcrumbs, spread coarse or fine breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/2 cup fresh breadcrumbs or about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled “Panko breadcrumbs.” Find them at well-stocked supermarkets.
Stovetop Variation: Make the sauce (Step 2) in a large Dutch oven instead of a skillet, then gently add the meatballs to the simmering sauce. Cover and gently simmer until the meatballs are cooked through, about 1 hour.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
Nutrition Facts (per serving)
447 | Calories |
11g | Fat |
61g | Carbs |
26g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Serving Size 1 cup pasta, 3/4 cup sauce & 2 meatballs | |
Calories 447 | |
% Daily Value * | |
Total Carbohydrate 61g | 22% |
Dietary Fiber 11g | 38% |
Total Sugars 9g | |
Protein 26g | 51% |
Total Fat 11g | 14% |
Saturated Fat 4g | 19% |
Cholesterol 81mg | 27% |
Vitamin A 687IU | 14% |
Vitamin C 21mg | 23% |
Folate 61mcg | 15% |
Sodium 765mg | 33% |
Calcium 148mg | 11% |
Iron 5mg | 26% |
Magnesium 125mg | 30% |
Potassium 766mg | 16% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.