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Based on this recipe, but modified to serve two, and to "lighten it up": http://www.canadianliving.com/food/quick_and_easy/slow_cooker_spaghetti_and_meatballs.php Ingredients:
1 egg white
1/4 cups grated onion
1/2 cloves garlic
1 oz dry bread crumbs
1 oz grated parmesan cheese
1/4 tsp basil
1/4 tsp oregano
1/4 tsp salt
1/4 tsp pepper
1/2 lbs extra lean ground beef
1/2 tsp olive oil
1/2 chopped onion
1 cloves garlic
1/4 tsp oregano
1/4 tsp hot pepper flakes
pinch salt
1 can/jar crushed tomatoes (796ml)
2 tsp dried parsley flakes
1/2 lbs cooked spaghetti
Instructions:
In bowl, mix egg white, onion, garlic, bread crumbs, cheese, basil, oregano, salt and pepper. Mix in beef; shape into 8 balls. Bake on foil-lined baking sheet in 400°F (200°C) oven until firm, about 10 minutes. Transfer to slow cooker.
Meanwhile, in skillet, heat oil over medium heat; cook onion, garlic, oregano, hot pepper flakes and salt, stirring occasionally, until onion is softened, about 5 minutes. Add to slow cooker. Stir in tomatoes; cover and cook on low until slightly thickened, 4 to 6 hours. Stir in parsley. Serve with spaghetti.
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