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Spaghetti and Meatballs Family Dinner
Andre Lewis

Crockpot Spaghetti and Meatballs

Shape the pork-and-veal mixture gently so the meatballs stay tender through their time in the sauce. Milk-soaked bread and a little Pecorino give them body without a dense filling of dried crumbs. Bake them first to set their shape, then add the spaghetti only after the sauce has had its slow simmer. Lift the meatballs out briefly while the dry strands soften if that makes stirring easier, and keep them covered so they stay warm. Three meatballs per bowl makes serving straightforward once the pasta is ready.
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Prep Time 25 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 slices soft white sandwich bread crusts removed and torn small
  • 1/3 cup whole milk
  • 12 oz ground pork
  • 12 oz ground veal
  • 1 large egg
  • 1/4 cup finely grated Pecorino Romano
  • 1/2 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1 tbsp olive oil divided
  • 1 small yellow onion finely diced
  • 3 garlic cloves minced
  • 1 can 28 oz crushed tomatoes
  • 1 cup water
  • 1 tsp dried oregano
  • 12 oz dry spaghetti broken in half
  • 1 1/2 cups hot unsalted chicken broth

Method
 

  1. Heat oven to 400°F and brush a rimmed baking sheet with 1 teaspoon oil. Soak torn bread in milk for 5 minutes, then mash lightly with a fork.
  2. Mix soaked bread with pork, veal, egg, Pecorino, 1/4 teaspoon salt and pepper just until combined. Shape into eighteen equal meatballs, space on the sheet and bake for 18 to 22 minutes until 160°F in the centers.
  3. Meanwhile, heat remaining oil in a skillet and soften onion for 5 minutes, then add garlic for 1 minute. Transfer to a 6-quart slow cooker with tomatoes, water, oregano and remaining salt.
  4. Add cooked meatballs, cover and cook on low for 3 hours. Turn to high and lift meatballs to a covered heatproof bowl while starting the pasta.
  5. Stir hot broth into the sauce and add dry spaghetti in several crossed layers, pressing it below the surface. Cover for 15 minutes, stir carefully to separate the strands, then return meatballs and cover for 15 to 25 minutes more until the spaghetti is tender.
  6. Stir gently from the bottom once more, check that the meatball centers are 165°F and switch off. Divide spaghetti among six bowls and add three meatballs to each.