Slow Cooker Spaghetti and Meatballs



1 tbsp extra-virgin olive oil
1 onion, chopped
2 cloves garlic, minced
1/2 tsp dried oregano
1/2 tsp hot pepper flakes
1/4 tsp salt
1 can (28 oz/796 mL) crushed tomatoes
1/4 cup minced fresh parsley
1 lb spaghetti, cooked

Meatballs:
1 egg
1/2 cup grated onions
1 large clove of garlic, minced
1/4 cup dry breadcrumbs
1/4 cup grated Parmesan cheese
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
1 lb lean ground beef

1. Meatballs: In bowl, beat egg; mix in onion, garlic, bread crumbs, cheese, basil, oregano, salt and pepper. Mix in beef; shape into 16 balls. Bake on foil-lined baking sheet in 400°F (200°C) oven until firm, about 10 minutes. Transfer to slow cooker.
2. Meanwhile, in skillet, heat oil over medium heat; cook onion, garlic, oregano, hot pepper flakes and salt, stirring occasionally, until onion is softened, about 5 minutes. Add to slow cooker.
3. Stir in tomatoes; cover and cook on low until slightly thickened, 4 to 6 hours. Stir in parsley. Serve with spaghetti.

12 servings