Spaghetti and Meatballs from Scratch!

Spaghetti and meatballs from scratch

I’m continuing my twelve year old daughter Rebecca’s photos for blog inspiration.

Tonight Rebecca made us spaghetti and meatballs for dinner, using tomatoes from her garden to make the sauce. It was sooo good!

I don’t know exactly how she made the sauce, but this is the recipe she used for the meatballs, courtesy of the Six O’Clock Scramble:

Spaghetti and Meatballs Recipe

  • 16 oz. spaghetti (use wheat/gluten-free if needed)
  • 1 lb. lean ground beef, or use ground chicken, turkey or vegetarian meatballs
  • 1 egg, lightly beaten
  • 1/2 cup bread crumbs 
  • 1/4 tsp. garlic powder
  • 1 Tbsp. extra virgin olive oil
  • 26 of Homemade Rebecca Tomato Sauce

1) In a medium bowl, mix together the meat, egg, bread crumbs and garlic powder.  Form the mixture into meatballs 1-inch across. 


2) Place the sauce in a slow cooker. Gently place the meatballs in the sauce and cook for 6-7 hours on low or 3-4 hours on high.


3) Serve over cooked spaghetti and sprinkle with Parmesan cheese.


If you’re looking for other ways to make spaghetti in a slow cooker, check out my recipe for Crockpot Spaghetti, in which I do not  use homemade sauce with fresh tomatoes — but where you put the dry noodles right into the pot!



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