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Spaghetti & Meatballs (Slow Cooker version)
Spaghetti & Meatballs (Slow Cooker version)

Before you jump to Spaghetti & Meatballs (Slow Cooker version) recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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Be smart when you do your food shopping. Making good decisions when shopping for groceries means that you’ll be able to eat nutritious meals without a lot of effort. Think about it: you aren’t going to want to deal with a busy store or a long drive through line at the end of the day. You want to go to your house and make something from your kitchen. Make sure that what you have on hand is healthy. In this way, even when you decide that you want something greasy or not super nutritous, you will still be choosing items that are healthier for you than you would probably choose while running into a store or fast food restaurant.

There are a whole lot of things that contribute to your getting healthy. Not all of them necessitate fancy gym memberships or limited diets. Little things, when done every day, can do a lot to enable you to get healthy and lose pounds. Being clever when you choose your food and activities is where it begins. A proper amount of physical activity each day is also necessary. Don’t overlook that health isn’t only about how much you weigh. You really want your body to be strong too.

We hope you got insight from reading it, now let’s go back to spaghetti & meatballs (slow cooker version) recipe. You can have spaghetti & meatballs (slow cooker version) using 10 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to make Spaghetti & Meatballs (Slow Cooker version):
  1. Provide 12 Meatballs
  2. Use 150 g Carrot
  3. Provide 2 x stalks Celery
  4. Use 2 x Small Onions
  5. Prepare 1 x Tablespoon Tomato Paste
  6. Prepare 1/2 Beef stock cube
  7. Take 500 g Tomato Passata
  8. Take 3 Big Garlic Cloves
  9. Take 200 ml water
  10. Provide Fresh Basil
Steps to make Spaghetti & Meatballs (Slow Cooker version):
  1. Slice the onions, carrots and celery. I like to get the carrots pretty small, as I don't personally like big chunks of carrot, but realise cutting them small can test your patience.
  2. Fry the onion in nice big drizzle of oil, after a couple minutes add the carrots, and then the celery. I'm not trying to cook them through, just to soften them a little at this stage.
  3. Mince the garlic, and add to the pan. I like to make a little well in the middle with a little more oil, and cook the garlic for roughly a minute, as I don't want it to burn.
  4. Now transfer the contents of the pan to the slow cooker. Add a generous tablespoon of tomato paste, and the passata. I like to mix half a stock cube with hot water, pour this in to the passata container, and swirl it around before pouring in the slow cooker, this gets the last of the passata left in the container. Finally add the meatballs in, and set the slow cooker to low.
  5. On low between 6-8 hours is the sweet spot, I find any longer and the meatballs overcook and end up dry and mushy. I cooked this one for 7 hours total.
  6. Now cook your spaghetti so it is slightly hard, I usually aim for 1 minute less than the packet recommends. Drain, and then add back into the hot pan with a couple ladles of the sauce. Keep stirring through, making sure to coat all of the spaghetti with the sauce. Then distribute it into bowls, topping up with extra sauce, the meatballs, and freshly chopped Basil.

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