3/25 Total rework of Rachael Ray Recipe- Try mine!

I found a recipe for spaghetti and meatballs in the Rachael Ray March magazine, but then when I read it it called for it to be slow cooked for SIX HOURS! I dread bringing out the slow cooker for anything besides chili and pot roast, and there was no way I was going to use it for cooking some simple meatballs. I am not going to post the original recipe to avoid confusion, but they were using ground turkey and loads of paprika with some veggies, fire-roasted tomatoes, and a jar of roasted red peppers.
I was out of red peppers, and it is hard to find jarred ones at the stores I go to. I also used ground beef because we are cooking a lot of ground turkey later this week. So here is the revised recipe:
Meatballs in Paprika Tomato Sauce Jennifer Style
Oilve oil
2 onions, finely chopped
2 ribs celery, finely chopped
2 cloves garlic, finelyh chopped
1 14.5 oz can diced tomatoes
1-/2-1 c. spaghetti sauce of your choice
1 T. or more paprika (taste test)
salt and pepper
1/2 c. unseasoned breadcrumbs
1 egg, beaten
1-1/2 lb ground beef

1. In large skillet, heat the olive oil over medium heat. Add onions, celery and garlic and cook, stirring often until soft, 7 minutes. Transfer 1-1/2 c. of the onion mix to a large bowl, let cool. Reserve skillet.
2. Add tomatoes and spaghetti sauce to skillet. Stir in paprika and season with salt and pepper.
3. Meanwhile mix breadcrumbs, egg, 1/2 t. salt, 1/4 t. pepper into remaining onion mix. Mix in meat. Form 1-1/2 inch meatballs. Add meatballs to skillet and cover.
4. Sauce will cook down, add more spaghetti sauce and paprika if needed. Flip Meatballs once and cook until done. Serve over spaghetti noodles.

We loved this!