Spaghetti with Slow-Cooker Meatballs
- 2 tbsps Extra Virgin Olive Oil
- 1 Yellow Onion, (finely diced)
- Kosher Salt & Ground Pepper
- 1 Garlic Clove (minced)
- 1 1/4 cups Plain Yogurt
- 1/4 cup Water
- 1/2 cup Dried Bread Crumbs
- 1 Egg
- 1/2 cup Grated Parmesan Cheese
- 2 tsps Fresh Parsley (finely chopped)
- 1/2 lb Ground beef
- 1/2 lb Ground Pork
- 1 Meatball Marinara Braising Sauce
- 12 ozs Dried Spaghetti
In a sauté pan over medium heat, warm the olive oil. Add the onion and a pinch each of salt and pepper and cook, stirring occasionally, until caramelized, about 15 minutes. Add the garlic and cook, stirring occasionally, until fragrant, about 1 minute. Let cool completely.
In a small bowl, whisk together the yogurt and water. Stir in the bread crumbs and let stand for 5 minutes.
In a large bowl, whisk together the egg, Parmesan, parsley, basil and a pinch each of salt and pepper. Stir in the onion mixture and then the bread crumb mixture. Add the beef and pork and mix gently but thoroughly with your hands until combined. Scoop into balls, using about 3 Tbs. for each.
Transfer the meatballs to a slow cooker and add the braising sauce. Cover and cook on high according to the manufacturer’s instructions until the meatballs are cooked through, about 2 hours, adding 1/2 cup (4 fl. oz./125 ml) water during cooking if more liquid is needed.
About 15 minutes before the meatballs are done, bring a large pot two-thirds full of salted water to a boil over high heat. Add the pasta to the boiling water and cook according to the package instructions until al dente (tender but firm to the bite). Drain the pasta well and divide among 4 individual bowls. Spoon the meatballs and sauce on top of the pasta and serve. Serves 4.