Spaghetti with Meatballs

** Warning: This is yet again another post on slow cook pot cooking. **

I always prefer home made spaghetti sauce over those bottled ones, as I feel that those made from scratch is more zesty and tangy. That's how I like my sauce. Although I have in my previous post mentioned that we like to cook stew and serve with pasta, those are by no means the true-blue spaghetti sauce. This is the first time I made spaghetti sauce using a slow cooker. It was really easy. Open cans of tomatoes and load them into cooker. Set the timer. Done.

Since I grind my own beef and pork, I dumped all the indgredients for making the meatballs into a food processor and within a minute it was done. Only left with the shaping. Speaking of which, instead of 24 balls, I made 45 bigger-than-your-average-sotong-size meatballs. So I can't imagine how huge those 24 meatballs must be!

If you don't like your meatballs to be soggy and soft, don't add them in. I added them and they were too soft for my liking.

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Spaghetti with Meatballs
(adapted from Best-Loved Slow Cooker Recipes)
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1 can (28 oz) Italian style whole tomatoes, mashed
1 can (6 oz) tomato paste
1 medium onion, finely chopped
2 tbsp olive oil
2 tsp salt
1 clove garlic, minced
1 tsp dried basil leaves
1 tsp dried oregano leaves
1/2 tsp sugar
1/4 tsp red pepper flakes
Meatballs (recipe follows)
2 package (16 oz) spaghetti
Grated Parmesan cheese

Combine all ingredients except Meatballs, spaghetti and cheese in slow cooker; stir well. Cover and cook on LOW for 5-10 hours. Add Meatballs, if desired, and continue to cook on LOW 7-12 hours.

Just before serving, cook spaghetti according to package directions. Serve topped with Meatballs in sauce and grated Parmesan cheese.

Meatballs
500g lean ground beef
250g lean ground pork
3/4 cup dry bread crumbs or quick cooking oatmeal
1/3 cup pine nuts (optional)
2 eggs
1/4 cup grated Parmesan cheese
1/4 cup evaporated milk or whole milk
2 tbsp dried parsley flakes
1 clove of garlic, minced
1 tsp salt
1/2 tsp dried basil leaves
1/2 tsp dried oregano leaves
1/4 tsp dried thyme leaves
1/8 tsp freshly ground black pepper

Mix all ingredients thoroughly. shape into 24 meatballs about 1 1/2 inches in diameter. Place on baking sheet and bake in 230 degC oven for 15-20 minutes or brown meatballs in skillet; drain.