Slow Cooker (Crock Pot) Spaghetti Sauce With Marvelous Meatballs

• Pepperidge Farm stuffing, dry cubes (I use onion & sage)1 cup
• ground beef↗1 1⁄2 lbs
• egg↗1

  lightly beaten

• water↗1⁄2 cup
• parmesan cheese↗1 tablespoon

  grated

• Worcestershire sauce (substitute Andrea's sauce if you have access to it)↗1 tablespoon
• Italian seasoned breadcrumbs↗2 tablespoons
• dried onion flakes (substitute Tastefully Simple Onion Onion if you have it)↗1 tablespoon
• mushrooms↗2 cups

  sliced

• medium green pepper↗1

  diced

• four cheese pasta sauce (I use Hunt's in a can)↗24 ounces
• (7 1/2 ounce) can tomato sauce↗1

Step-by-step instructions

1. 1

   Combine first 8 ingredients (stuffing down to onion flakes).

2. 2

   Shape into 1 inch balls.

3. 3

   Place in bottom of slow cooker.

4. 4

   Top with mushrooms and peppers.

5. 5

   Cover with Spaghetti sauce and tomato sauce.

6. 6

   DO NOT stir, just shake the pot a bit to get the sauce down toward the bottom.

7. 7

   Cook on low for 5-6 hours, but NO MORE. The meatballs will really start to fall apart if they are overcooked.

8. 8

   Stir after about 3 hours, then stir once per hour if you can.

9. 9

   Serve over noodles or make into meatball sandwiches!