Tag Archives: meatballs

Slow Cooker Pork Meatballs with Spaghetti

These slow cooker pork meatballs are an easy way to prepare dinner.

My Aunt Camille, “Millie” to the family made these amazing meatballs. They are just huge, the size of softballs! We hope you enjoy them as much as we all do.

2 Large Eggs
1 Teaspoon Red Pepper Flakes
1 Teaspoon Garlic Powder
1 Pound Ground Pork.
1 Cup Bread Crumbs ( Italian Style )
1 Qt. Tomato Sauce
6 Basil Leaves ( Torn Small )
1/4 Cup Red Onion ( Diced )
2 Tablespoons Rosemary/ Basil Olive Oil

In a large bowl whisk together eggs, pepper flakes, garlic powder.
Add pork and breadcrumbs to mixture and mix together until thoroughly combined.
Form the mixture into four evenly sized meatballs.
Add the tomato sauce, basil, onions and olive oil to a “Crock Pot” and place meatballs on top.
Cook on high heat for 4-5 hours or low heat for 6-7 hours.
Stir occasionally and turn meatballs over to cook evenly.
Add salt and pepper to taste

Serve sauce over spaghetti and add one meatball on top.

Meatballs with Red Sauce

These meatballs are tasty and versatile. In red sauce, they can be eaten with spaghetti or they can be made into a hearty sandwich. Leftovers can be frozen and used for a quick dinner on a busy day.


  • 1 pound ground beef, low fat
  • 1 pound ground Italian sausage
  • 2 eggs
  • 1 medium onion
  • 1 Tablespoon EVOO
  • bread crumbs
  • salt and pepper
  • olive oil

Red Sauce

  • 1 small can tomato paste
  • 2 large cans tomato sauce
  • 2 cloves garlic, diced
  • 2 tablespoons fresh basil
  • 1 teaspoon dried oregano
  • salt and pepper to taste

(Note: for a chunkier sauce, substitute one large can of diced tomatoes for one can of tomato sauce)

Grate or finely chop onion into a large mixing bowl. Reserve half of the grated onion in a separate bowl for the sauce.
Add bread crumbs and one tablespoon of EVOO.
Add two eggs and mix until the eggs are scrambled and the mixture is consistent.
Add ground beef and ground sausage to the mixing bowl by breaking the meat into small pieces and gently mixing and tossing the pieces with the egg mixture. Combine the mixture thoroughly but avoid squeezing the meat together as much as possible to avoid over-working the meat.
In a large sauce pan or dutch oven, place three tablespoon of olive oil and heat over medium flame. Form meatballs into approximately 1 ½” balls without overworking the meat. Brown the outside of the meatballs by gently turning them every few minutes. I find it easiest to cook in batches.
When brown, remove with a slotted spoon to a bowl. Continue until all of the mixture has been used.
Once all the meatballs are cooked, add the remaining onions to the saucepan and cook until the onions soften.
Add one small can of tomato paste. Fill empty can with water, add to pan and blend ingredients.
Add two large cans of tomato sauce to pan and mix ingredients thoroughly.
Season sauce by adding garlic, basil and oregano.
Add meatballs and allow sauce to simmer for at least one hour.
Adjust final seasoning with salt and pepper.