Can I make spaghetti and meatballs like this?!
I want to bake the meatballs, and cook the spaghetti sauce in the slow cooker throughout the day!. Can I cook the meatballs all the way in the oven and then add them to the slow cooker for the last hour of heating, or will that make them tough or something!? Please help!.
Oh, and if you have any secret ingredient to making the perfect spaghetti sauce, feel free to share!. Thanks!Www@FoodAQ@Com
Oh, and if you have any secret ingredient to making the perfect spaghetti sauce, feel free to share!. Thanks!Www@FoodAQ@Com
Answers:
Yes, you can bake the meatballs in the oven first, but I would take them out before they were fully cooked and add them to the sauce to keep them from drying out!. Even though you are going to put them in a sauce, once baking ground meat fully, the meat gets a crust like and really can't absorb the sauce!.!.!.!.!.Hope that helps!.Www@FoodAQ@Com
Yes, you can bake the meatballs all the way in the oven and then add to your sauce in the slow cooker so that they can absorb the flavor of your sauce - I do this all the time and they come out perfect!. My secret ingredient in my spaghetti sauce is a touch of chili powder and some crushed red pepper flakes!. I also like to use ground beef, a mixture of sweet and hot Italian sausage and smoked beef sausage in my sauce as well as melting some cheese into it!.
Spaghetti Sauce
Ingredients
1 pound bulk Italian sausage - I use a combination of sweet and hot
1 pound lean ground beef
1 pound smoked sausage - I prefer to use beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
2 14-1/2-ounce cans diced tomatoes, undrained
1 6-ounce can tomato paste
2 4-ounce cans mushroom stems and pieces, drained
2 teaspoons dried Italian seasoning, crushed
1 teaspoon chilli powder
1 1/2 teaspoons crushed red pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chopped green sweet pepper (1 large)
2 ounces each shredded mozzarella and Provolone cheese
2 tablespoons shredded or grated Parmesan cheese
12 to 16 ounces dried spaghetti, cooked and drained
Finely shredded or grated Parmesan cheese (optional)
Directions
In a large skillet cook the sausage, ground beef, smoked sausage, onion, and garlic over medium heat until meat is brown and onion is tender!. Drain off fat!.
Meanwhile, in a 3-1/2- or 4-quart slow cooker or large pot, stir together undrained tomatoes, tomato paste, mushrooms, Italian seasoning, salt, and black pepper!. Stir in meat mixture!.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or simmer on low on the cooktop for a couple of hours!. Stir in sweet pepper and cheeses; simmer until the cheese is melted and incorporated!. Serve meat mixture over hot cooked spaghetti!. If desired, sprinkle with extra Parmesan cheese!.
WAWww@FoodAQ@Com
Spaghetti Sauce
Ingredients
1 pound bulk Italian sausage - I use a combination of sweet and hot
1 pound lean ground beef
1 pound smoked sausage - I prefer to use beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
2 14-1/2-ounce cans diced tomatoes, undrained
1 6-ounce can tomato paste
2 4-ounce cans mushroom stems and pieces, drained
2 teaspoons dried Italian seasoning, crushed
1 teaspoon chilli powder
1 1/2 teaspoons crushed red pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chopped green sweet pepper (1 large)
2 ounces each shredded mozzarella and Provolone cheese
2 tablespoons shredded or grated Parmesan cheese
12 to 16 ounces dried spaghetti, cooked and drained
Finely shredded or grated Parmesan cheese (optional)
Directions
In a large skillet cook the sausage, ground beef, smoked sausage, onion, and garlic over medium heat until meat is brown and onion is tender!. Drain off fat!.
Meanwhile, in a 3-1/2- or 4-quart slow cooker or large pot, stir together undrained tomatoes, tomato paste, mushrooms, Italian seasoning, salt, and black pepper!. Stir in meat mixture!.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or simmer on low on the cooktop for a couple of hours!. Stir in sweet pepper and cheeses; simmer until the cheese is melted and incorporated!. Serve meat mixture over hot cooked spaghetti!. If desired, sprinkle with extra Parmesan cheese!.
WAWww@FoodAQ@Com
Yes that is how I do it!. Bake them in the oven then put them in the slow cooker!. They will not get soft and mushy and will retain their shape and texture!.
I grow my own roma tomatoes and use them for sauce!. I can sauce for the year!. Thats the only tip for perfect spagetti sauce that i have!. Use Roma tomatoes!.
If you want to use jar and want the best tasting freshest tasting sauce!.!.!.use Bertoli's if you can find it!. A little pricier but well worth it!.Www@FoodAQ@Com
I grow my own roma tomatoes and use them for sauce!. I can sauce for the year!. Thats the only tip for perfect spagetti sauce that i have!. Use Roma tomatoes!.
If you want to use jar and want the best tasting freshest tasting sauce!.!.!.use Bertoli's if you can find it!. A little pricier but well worth it!.Www@FoodAQ@Com
Cook your meatballs and add them to the best spaghetti sauce I have found,HUNTS original spaghetti sauce, I cook homemade all the time, but I can't beat this sauce,I also add a packet of Nutra sweet to cut the bitter acid taste!.(no matter what kind of tomato product I use) Happy cooking !!Www@FoodAQ@Com
They should be fine!. If you chop onion and garlic, sweat off add two tins of chopped tomatoes, and a little tomato ketchup, add seasoning to taste, Done! You could aslo put a bit of chopped basil in the sauce!.Www@FoodAQ@Com