Slow Cooker (Crock Pot) Spaghetti Sauce With Marvelous Meatballs - cooking recipe

Ingredients

1 cup Pepperidge Farm stuffing, dry cubes (I use onion & sage)
1 1/2 lbs ground beef
1 egg, lightly beaten
1/2 cup water
1 tablespoon parmesan cheese, grated
1 tablespoon Worcestershire sauce (substitute Andrea's sauce if you have access to it)
2 tablespoons Italian seasoned breadcrumbs
1 tablespoon dried onion flakes (substitute Tastefully Simple Onion Onion if you have it)
2 cups mushrooms, sliced
1 medium green pepper, diced
24 ounces four cheese pasta sauce (I use Hunt's in a can)
1 (7 1/2 ounce) can tomato sauce

Preparation

Combine first 8 ingredients (stuffing down to onion flakes).
Shape into 1 inch balls.
Place in bottom of slow cooker.
Top with mushrooms and peppers.
Cover with Spaghetti sauce and tomato sauce.
DO NOT stir, just shake the pot a bit to get the sauce down toward the bottom.
Cook on low for 5-6 hours, but NO MORE. The meatballs will really start to fall apart if they are overcooked.
Stir after about 3 hours, then stir once per hour if you can.
Serve over noodles or make into meatball sandwiches!