Nonna’s Spaghetti & Meatballs

From EatingWell: March/April 2012

The meatballs and sauce are cooked in the slow cooker for this traditional Italian spaghetti and meatballs recipe. You could also serve the meatballs over creamy polenta or on a sandwich with melted provolone.

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2 Reviews for Nonna’s Spaghetti & Meatballs

03/04/2012

Anonymous

Recommends this recipe

Amazeballs!

This tastes like it came from the best Italian restaurant in town. I used 8 oz. ground beef and 1lb Italian sausage because that's what I had. I did the stovetop method and it was really easy, fairly simple prep, only used one pan (two if you count the spaghetti pan). This one is going in the recipe box.

Comments

03/02/2012

rayraymiester

Recommends this recipe

Delicious!

Very easy and very yummy! We made the recipe in 4 hours because we were crunched for time and the meatballs still came out extremely tender. This one is definitely a keeper.

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Anonymous wrote 1 year 14 weeks ago

I made this in the slow

I made this in the slow cooker, and the meatballs were delicious. However, I thought my sauce was thin. Does anyone have suggestions on how to make it thicker, like it appeared in the pictures?
Also,although I thought I drained the pasta well, I still ended up with some watery liquid on my plate . Please help me make corrections to this recipe, the meatballs are so good, and the flavor of the sauce was excellent. My sauce was thin anyway, though. Should I cook it longer?