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Recipe provided by 360 Cookware




  • 1 pound ground chuck
  • 1/2 pound ground veal
  • 1/2 pound ground pork
  • 1/2 cup Seasoned breadcrumbs (I used Panko original)
  • 1 clove garlic Minced (I omit because of allergies)
  • 1 tsp salt
  • 1 tsp pepper
  • 2 eggs slightly beaten
  • ½ cup milk
  • 1 tsp dried basil leaves
  • ¼ cup chopped parsley


  • 1 large onion- chopped
  • 1 clove garlic minced
  • 28 oz can Italian tomatoes undrained
  • 6 oz can tomato paste
  • 1/4 tsp dried oregano leaves
  • 1 tsp salt
  • teaspoon pepper
  • 1 tsp dried basil leaves
  • 2 Tbsp sugar
  • 2 Tbsp Italian parsley chopped
  • ½ cup water


  • In large bowl, combine ground chuck. Veal, pork, breadcrumbs, garlic, salt, pepper, eggs, milk, basil and parsley. Mix well. With moistened hands, shape mixture into meatballs, 1 1/2 inches in diameter. Reheat unit on range top, heating unit over medium heat for 2 minutes. Sauté meatballs Just enough to cover bottom of pot) until evenly browned Remove as they brown. To prepare spaghetti sauce, sauté onion and garlic in hot meat drippings in unit on range top over medium-low heat until golden (about 4 minutes). To onion mixture, add tomatoes, tomato paste, oregano, salt, pepper, basil, sugar, parsley and water. Stir and bring to a boil on range top over medium heat (about 10 minutes) Remove from heat Place browned meatballs in sauce on Gourmet Slow Cooker base. Simmer, covered, at Setting #3 for 5 to 6 hours. Stir occasionally; keep warm for serving at Setting #2. Serve over cooked spaghetti. Garnish with grated Parmesan cheese.


For Meatballs – I used the chuck and pork