Crock-Pot Spaghetti Sauce and Meatballs with Low Carb Pasta and Whole Wheat Garlic Bread


Crock-Pot Spaghetti Sauce and Meatballs with Low Carb Pasta


1 pound ground beef
1 jar of spaghetti sauce (we used Classico something or other)
Dreamfields low carb spaghetti
1 cup beef stock
1/2 cup red wine
1/2 an onion (chopped)
3 cloves garlic
1 egg
2 Tbsps extra virgin olive oil
1/4 cup Parmesan cheese
1/2 cup garlic and herb bread crumbs
Italian seasoning
1/2 tsp red pepper flakes
salt and pepper


Saute the onions and garlic in olive oil. Deglaze them with the wine and pour that into a slow cooker along with the spaghetti sauce, beef stock, red pepper flakes, salt, and pepper. Set on low for 8 to 10 hours. Put the ground beef in a bowl along with the egg, bread crumbs, Parmesan cheese, and Italian seasoning blend. Mix that together and form them into balls. Place them under a broiler for 10 minutes, then add them to the Crock Pot. Let that slowly simmer for however many hours you can stand it before needing it in your face. Place over boiled spaghetti noodles that have been drizzled in olive oil and sprinkled with garlic salt.

Commentary: We actually did this with the leftover sauce from the grits and grillades we made for breakfast.

Inspired by:

Whole Wheat Garlic Bread


1 fresh loaf of whole wheat french bread
Butter or margarine
Parmesan cheese
Garlic salt


Slice your loaf into about 1-inch thick slices, but not all the way through, just mostly all the way to the bottom of the bread. Spread butter on all the sides facing one way, and mayo on all the sides facing the other way. Then sprinkle Parmesan cheese and garlic salt in each gap. Wrap loaf in foil and place in 350 degree oven for 20 minutes.

Commentary: This way of making garlic bread is a long cherished family recipe. If you think the mayo part is crazy. Just try it once and you’ll probably never not include mayo ever again.

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