1 cup Pepperidge Farms
(sage & Onion) Stuffing mix
1 1/2 lbs ground beef
1/2 cup water
1 tbsp Parmesan cheese, grated
1 tbsp Worcestershire sauce
2 tbsp Italian bread crumbs
1 tbsp dried minced onion
2 cups sliced mushrooms
1 medium bell pepper, diced
24 oz 4 cheese pasta sauce
1 (8 oz) can tomato sauce
1. Combine first 9 ingredients together and shape
into1 inch meatballs. Place in bottom of crock pot.
2. Top with mushrooms and peppers, cover with
pasta sauce and tomato sauce. Do NOT stir, just
shake the pot a little to get sauce toward the bottom.
3. Cook on LOW 5 to 6 hours, but NO LONGER. The meatballs will start to fall apart if they are overcooked.
4. After 3 hours uncover and stir. Cover, continue cooking and stir each hour. Serve over spaghetti or noodles.
Yield: 6 Servings Serving Size = 1/6 of recipe
The Points do NOT include the spaghetti itself.
Just the meatballs and sauce. I don't really know what the points are
if adding spaghetti.
Fat 18.4 g
Carbs 7.3 g
Fiber 1.3 g
Protein 24.2 g
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Posted by Internet News | 10:46 AM | WEIGHT WATCHERS 8 Points Plus SPAGHETTI AND MEATBALLS RECIPE