Giant Slow Cooker Meatballs

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  80/20 Ground Beef(227g)
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  Italian Pork Sausage(227g)
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  Egg, Whole, Large
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  Bread Crumbs, Dry, Plain(120g)
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  Parmesan Cheese(60g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Onion powder(1g)
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  Garlic powder(1g)
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  1/4 tsp salt ($0.01)
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  Pasta Sauce, Marinara, Canned(737g)
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  Pasta, Spaghetti, White, Dry(340g)

Instructions

1. 1Combine the ground beef, Italian pork sausage, beaten eggs, bread crumbs, grated Parmesan, onion powder, and garlic powder in a large bowl. Mix with your hands until evenly combined, then divide into 4 equal portions and roll each into a large ball.
2. 2Place the meatballs in a slow cooker and pour the marinara sauce over them until they are half-submerged. Cover and cook on high for 3 hours (or low for 6–7 hours) until an instant-read thermometer inserted into the center of each meatball reads 160°F or higher.
3. 3About 30 minutes before the meatballs finish cooking, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook according to package directions until al dente, then drain in a colander.
4. 4Remove the meatballs from the slow cooker and set aside on a plate. Add the drained spaghetti to the slow cooker and toss to coat evenly in the marinara sauce.
5. 5Divide the sauced spaghetti evenly into 4 airtight containers while hot, then place one meatball on top of each portion. Cover and refrigerate until ready to reheat.