Slow-Cooker Spaghetti and Meatballs

1 lb frozen meatballs
1/2 cup chopped onion
3 1/2 cups vegetable juice (I use V8)
1 6-oz can of tomato paste
2 tsp italian seasoning
1 tsp dried parsley
1 tbsp olive oil

1. Cook onions in olive oil over medium heat until translucent.
2. Place meatballs in greased slow cooker insert. Add onions, juice, tomato paste and herbs, and cover.*
3. Cook on low for 6-8 hours.
4. An hour before you eat, add the spaghetti. Stir occasionally to prevent clumping.>

*At this point, the insert can be stored in the fridge. Just get it started before you leave for the day, and dinner's hot and ready 30 minutes after you get home.

The vegetable juice in this dish is a good way to sneak veggies into your meal.