CROCK POT SPAGHETTI & MEATBALLS

CROCK POT SPAGHETTI & MEATBALLS 1 cup seasoned bread crumbs 2 tablespoons grated Parmesan and Romano cheese blend 1 teaspoon pepper 1/2 teaspoon salt 2 large eggs, lightly beaten 2 pounds ground beef SAUCE: 1 large onion, finely chopped 1 medium green pepper, finely chopped 3 cans (15 ounces each) tomato sauce 2 cans (14-1/2 ounces each) diced tomatoes, undrained 1 can (6 ounces) tomato paste 6 garlic cloves, minced 2 bay leaves 1 teaspoon each dried basil, oregano and parsley flakes 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon crushed red pepper flakes Hot cooked spaghetti In a large bowl, mix bread crumbs, cheese, pepper and salt; stir in eggs. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain. Place the first 5 sauce ingredients in a 6-qt. slow cooker; stir in garlic and seasonings. Add meatballs, stirring gently to coat. Cook, covered, on low 5-6 hours, until meatballs are cooked through. Remove bay leaves. Serve with spaghetti.