Ingredients:

• 1 (24 oz) jar spaghetti sauce, 24 oz. crushed tomatoes OR 24 oz. tomato sauce
• 1 1/2 tsp. Italian seasoning or a few teaspoons each of dried oregano and basil
• 1 1/2 tsp. minced garlic
• 1 tsp salt
• 1 tsp pepper
• 4 cups water or vegetable broth
• 1 lb. (16 oz.) box spaghetti or your favorite pasta
• 1-2 pound ground beef, mixed with 1-2 eggs, your favorite meatball seasonings, ½ cup breadcrumbs, and formed into meatballs
• olive oil

Procedure:

In a 6 quart slow cooker, pour in jarred spaghetti sauce or tomato sauce and spices. Then add 4 cups of water or fill up the empty sauce jar about one and half times to get 4 cups. Instead of water, try using vegetable broth for an additional kick. Break the spaghetti noodles in half and place in a bowl. Coat the pasta with a drizzle of olive oil. Then remove noodles from bag and put noodles on top of sauce mixture and submerge them slightly. Then top with your prepared uncooked meatballs. No need to stir these in. Just put them right on top.

Cover and cook on low for two to five hours (until noodles are soft and meatballs are cooked through). Serve directly from the crockpot!