Slow Cooker (Crock Pot) Spaghetti Sauce With Marvelous Meatballs

• 1 cup Pepperidge Farm stuffing, dry cubes (I use onion & sage)
• 1 1/2 lbs ground beef
• 1 egg, lightly beaten
• 1/2 cup water
• 1 tablespoon parmesan cheese, grated
• 1 tablespoon Worcestershire sauce (substitute Andrea's sauce if you have access to it)
• 2 tablespoons Italian seasoned breadcrumbs
• 1 tablespoon dried onion flakes (substitute Tastefully Simple Onion Onion if you have it)
• 2 cups mushrooms, sliced
• 1 medium green pepper, diced
• 24 ounces four cheese pasta sauce (I use Hunt's in a can)
• 1 (7 1/2 ounce) can tomato sauce

1. Combine first 8 ingredients (stuffing down to onion flakes).
2. Shape into 1 inch balls.
3. Place in bottom of slow cooker.
4. Top with mushrooms and peppers.
5. Cover with Spaghetti sauce and tomato sauce.
6. DO NOT stir, just shake the pot a bit to get the sauce down toward the bottom.
7. Cook on low for 5-6 hours, but NO MORE. The meatballs will really start to fall apart if they are overcooked.
8. Stir after about 3 hours, then stir once per hour if you can.
9. Serve over noodles or make into meatball sandwiches!

stuffing, ground beef, egg, water, parmesan cheese, worcestershire sauce, italian seasoned breadcrumbs, onion, mushrooms, green pepper, four cheese pasta sauce, tomato sauce

Taken from www.food.com/recipe/slow-cooker-crock-pot-spaghetti-sauce-with-marvelous-meatballs-225847 (may not work)