Slow Cooker Meatballs Marinara
Spaghetti Squash and Greek Salad
Ingredients
- 1 lb ground beef
- 1 large egg
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp pepper
- 1 (28-oz) can diced tomatoes
- ½ cup chopped fresh basil
- ½ cup finely chopped onion
Instructions
- Combine beef, egg, Italian seasoning, salt, and pepper in a large bowl. Shape into 12 (1½-inch) meatballs.
- Cook meatballs in a large skillet 5 minutes or until browned on all sides. Transfer to a 4-quart slow cooker. Add tomatoes, basil, and onion.
- Cover and cook on LOW 6 to 7 hours. Reserve 4 meatballs and ¾ cup sauce for Cheesy Meatball Subs recipe. Serve remaining meatballs and sauce over spaghetti squash.
Side Dish Ingredients
- 1 small spaghetti squash, halved lengthwise
- 1 Tbsp butter
- 4 cups mixed green salad
- ½ small cucumber, chopped
- ¼ cup pitted kalamata olives, thinly sliced
- 1 (8-oz) bottle Greek dressing (or use a family favorite dressing)
Side Dish Instructions
- Preheat oven to 400°F; line a rimmed baking sheet with foil.
- Scrape out the seeds from the squash, and place, cut sides down, on pan.
- Bake 40 to 50 minutes or until very tender. Using a fork, scrape out spaghetti-like squash strands. Toss strands with butter; season with desired amount of salt.
- Combine lettuce, cucumber, and olives in a large bowl; add desired amount of dressing, and toss.
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