Spaghetti with meatballs in a slow cooker in 20 minutes
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 502, total fat 32 G., saturated fats 10 G., proteins 18 G., carbohydrates 35 G., fiber 3 G., cholesterol 60 mg, sodium 611 mg, sugar 5 G.
Calories 502, total fat 32 G., saturated fats 10 G., proteins 18 G., carbohydrates 35 G., fiber 3 G., cholesterol 60 mg, sodium 611 mg, sugar 5 G.
It's hard to believe, but this spaghetti with meatballs in tomato sauce is ready in just 20 minutes! The secret is in the slow cooker and using raw sausage instead of ground meat: remove the casings, and the delicious meat mixture for the meatballs is ready—all that's left to do is form the balls. And the wonderfully smooth sauce is made effortlessly using store-bought tomato puree, garlic, and fresh basil. Sprinkle the spaghetti with meatballs generously with Parmesan cheese and enjoy.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g raw Italian sausage, casings removed
- 3 tbsp. l. olive oil
- 4 cloves garlic, thinly sliced
- 220 g spaghetti, broken in half
- 1 can (800 g) of canned tomato puree, preferably San Marzano
- 2 sprigs of basil
- A pinch of crushed red pepper flakes
- 1/4 cup freshly grated Parmesan (about 25g) + extra for serving
- Special equipment: multicooker with a capacity of 6-8 liters.
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Cooking the dish according to the recipe:
- Form the sausage meat into 16 meatballs (each about 30 grams (1 oz) and 2.5 cm (1 inch) in size). Set the slow cooker to high heat for frying. Add the olive oil; once it begins to shimmer, add the meatballs and cook until golden brown on one side, about 2 minutes.
- Flip the meatballs and add the garlic. Cook until the meatballs are browned on the other side and the garlic is soft, another 1-2 minutes. Place the spaghetti on top of the meatballs, then add the tomato puree, 2 cups of water, basil, red pepper flakes, and 2 tablespoons of salt. Gently toss to coat all the spaghetti.
- Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 6 minutes. Once the cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete (this should take approximately 2 minutes). Being careful not to burn yourself with residual steam, open and remove the lid.
- Serve sprinkled with grated Parmesan. The sauce will thicken as it cools.
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