September 3, 2010

Spaghetti and Meatballs

3 lbs. ground beef
1 cup finely chopped onion
1 tsp salt
1/2 tsp pepper
1 can (46oz) tomato juice
1 can (28oz) diced tomatoes, drained
1 can (15oz) tomato sauce
2 celery ribs, chopped
3 bay leaves
2 garlic cloves, minced
1 pkg. spaghetti, cooked and drained

     In a bowl, combine the beef, 1/2 cup onion, salt, and pepper; mix well. Shape into 1" balls. In a large skillet over medium heat, brown meatballs with remaining onion.
     Transfer to a 5 qt. slow cooker; add the remaining ingredients. Cover and cook on low for 8-10 hours or until heated through, stirring occasionally. Remove and discard bay leaves.
20 servings, (about 4-1/2 quarts)

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