Slow Simmered Spaghetti And Meatballs (Crock Pot)

• 1 (26 ounce) jar of red spaghetti sauce
• 1 (14 1/2 ounce) can diced tomatoes
• 1 large onion, for 1 c chopped
• 1 tablespoon bottled minced garlic
• 1 1/2 teaspoons dried Italian seasoning
• 24 frozen meatballs, approx 3/4 pound
• 12 ounces spaghetti
• parmesan cheese (optional)
• olive oil (optional)

1. Pour spaghetti sauce and tomatoes with juice into a slow cooker.
2. Add chopped onion, garlic, and Italian seasonings; mix well.
3. Add still-frozen meatballs; stirring to mix well. Make sure meatballs are covered with sauce.
4. Cover the slow cooker, turn to LOW heat; cook 7-8 hours.
5. Just before serving, cook spaghetti according to package directions. (This can be done ahead of time, noodles drained and tossed w/ olive oil, and refrigerated. Reheat noodles in the microwave before serving.).
6. Serve sauce and meatballs over spaghetti. Pass Parmesan cheese at the table.
7. NOTE: Any style tomato-based (marinara style) spaghetti sauce can be used. The jar sizes may vary from brand to brand but this is okay.

tomatoes, onion, garlic, italian seasoning, frozen meatballs, spaghetti, parmesan cheese, olive oil

Taken from www.food.com/recipe/slow-simmered-spaghetti-and-meatballs-crock-pot-160483 (may not work)