1 (156 ounce) jarof red spaghetti sauce
1 (87 ounce) can diced tomatoes
6 large onion, for 1 c chopped
6 tablespoons bottled minced garlic
9 teaspoons dried Italian seasoning
144 frozen meatballs, approx 3/4 pound
72 ounces spaghetti
6 to taste parmesan cheese (optional)
6 to taste olive oil (optional)

1 (156 ounce) jarof red spaghetti sauce 1 (87 ounce) can diced tomatoes 6 large onion, for 1 c chopped 6 tablespoons bottled minced garlic 9 teaspoons dried Italian seasoning 144 frozen meatballs, approx 3/4 pound 72 ounces spaghetti 6 to taste parmesan cheese (optional) 6 to taste olive oil (optional)

Pour spaghetti sauce and tomatoes with juice into a slow cooker.
Add chopped onion, garlic, and Italian seasonings; mix well.
Add still-frozen meatballs; stirring to mix well. Make sure meatballs are covered with sauce.
Cover the slow cooker, turn to LOW heat; cook 7-8 hours.
Just before serving, cook spaghetti according to package directions. (This can be done ahead of time, noodles drained and tossed w/ olive oil, and refrigerated. Reheat noodles in the microwave before serving.).
Serve sauce and meatballs over spaghetti. Pass Parmesan cheese at the table.
NOTE: Any style tomato-based (marinara style) spaghetti sauce can be used. The jar sizes may vary from brand to brand but this is okay.