Slow Cooker Spaghetti and Meatballs Recipe

Why Make This Recipe

Slow Cooker Spaghetti and Meatballs is a classic comfort food that is both delicious and easy to prepare. The slow cooking method allows the flavors to meld together beautifully, making the meatballs tender and flavorful. It’s perfect for busy families or anyone who wants to enjoy a hearty meal without spending hours in the kitchen. Plus, you can set it and forget it—letting the slow cooker do all the work!

How to Make Slow Cooker Spaghetti and Meatballs

Ingredients

• 56 oz. canned tomato sauce (two 28-oz. cans)
• 14 oz. can diced tomatoes
• 2 Tbsp. dried oregano
• 1 Tbsp. dried basil
• 1 tsp. onion powder
• 2 tsp. garlic powder or 4 garlic cloves minced
• 1 Tbsp. sugar
• 2 Tbsp. grated or shredded parmesan cheese
• 26 oz. bag frozen Italian meatballs (26–32 oz. bag)
• 8 oz. dried spaghetti (half of a 1 pound box)

Directions

1. In the slow cooker, combine the tomato sauce, diced tomatoes, dried oregano, dried basil, onion powder, garlic powder (or minced garlic), sugar, and parmesan cheese. Stir thoroughly to mix all the ingredients well, ensuring an evenly flavored base for the meatballs.

2. Pour in the frozen Italian meatballs into the slow cooker with the sauce mixture. Stir gently to coat the meatballs with the sauce, distributing them evenly throughout.

3. Cover and cook on low for 5 to 8 hours. Cooking for the full 8 hours will allow deeper flavor development and tender meatballs, but 5 hours is sufficient if time is limited.

4. Approximately 10 to 15 minutes before serving, cook the spaghetti noodles according to the package directions in boiling salted water until al dente.

5. Drain the cooked spaghetti well and transfer it into the slow cooker with the meatballs and sauce. Stir gently to combine everything evenly, allowing the pasta to soak up some sauce.

6. Dish out the spaghetti and meatballs onto plates or bowls. Optionally, sprinkle additional parmesan cheese on top to enhance flavor.

7. Add fresh basil or parsley if desired for an extra layer of freshness and color.

How to Serve Slow Cooker Spaghetti and Meatballs

Serve the spaghetti and meatballs hot, right from the slow cooker. You can place the dish on a large serving platter or serve it in individual bowls. Pair it with garlic bread or a simple salad for a complete meal. Extra parmesan cheese on top and a sprinkle of fresh herbs can make it even more appealing.

How to Store Slow Cooker Spaghetti and Meatballs

To store leftovers, let the spaghetti and meatballs cool completely. Then transfer them into an airtight container and refrigerate. They will stay good for up to three days in the fridge. If you want to keep them longer, you can freeze portions in freezer-safe bags for up to three months.

Tips to Make Slow Cooker Spaghetti and Meatballs

• If you prefer a thicker sauce, you can reduce the amount of tomato sauce or let it cook uncovered for the last hour.
• For extra flavor, sauté the garlic in a pan for a few minutes before adding it to the slow cooker.
• Use fresh herbs if available—basil and parsley can brighten up the dish.

Variation

You can easily switch up this recipe by adding vegetables such as bell peppers, mushrooms, or zucchini to the sauce. You can also use homemade meatballs instead of frozen meatballs for a more personal touch.

FAQs

1. Can I use fresh meatballs instead of frozen?
Yes, you can use fresh meatballs. Just ensure they are fully cooked before adding them to the sauce.

2. Can I make this recipe gluten-free?
Absolutely! Use gluten-free pasta and check the labels of the tomato sauce and meatballs to ensure they are gluten-free.

3. Is it safe to leave the slow cooker on all day?
Yes, slow cookers are designed to cook food safely over several hours. Just set it to low and let it cook.

Slow Cooker Spaghetti and Meatballs

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A classic comfort food that is both delicious and easy to prepare. Perfect for busy families, this dish allows flavors to meld together beautifully while the slow cooker does all the work.

• Author: penny
• Prep Time: 15 minutes
• Cook Time: 480 minutes
• Total Time: 495 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Italian
• Diet: Gluten-Free (if using gluten-free pasta and checking other ingredients)

Ingredients

Scale 1x2x3x

• 56 oz. canned tomato sauce (two 28-oz. cans)
• 14 oz. can diced tomatoes
• 2 Tbsp. dried oregano
• 1 Tbsp. dried basil
• 1 tsp. onion powder
• 2 tsp. garlic powder or 4 garlic cloves minced
• 1 Tbsp. sugar
• 2 Tbsp. grated or shredded parmesan cheese
• 26 oz. bag frozen Italian meatballs (26–32 oz. bag)
• 8 oz. dried spaghetti (half of a 1 pound box)

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Instructions

1. In the slow cooker, combine the tomato sauce, diced tomatoes, dried oregano, dried basil, onion powder, garlic powder (or minced garlic), sugar, and parmesan cheese. Stir thoroughly.
2. Pour in the frozen Italian meatballs and stir gently to coat them with the sauce.
3. Cover and cook on low for 5 to 8 hours.
4. Approximately 10 to 15 minutes before serving, cook the spaghetti noodles according to the package directions in boiling salted water until al dente.
5. Drain the cooked spaghetti and transfer it into the slow cooker. Stir gently to combine.
6. Dish out the spaghetti and meatballs onto plates or bowls. Optionally, sprinkle additional parmesan cheese on top.
7. Add fresh basil or parsley if desired.

Notes

For a thicker sauce, reduce the amount of tomato sauce or cook uncovered for the last hour. Adding sautéed garlic can enhance flavor. Fresh herbs can brighten the dish.

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 7g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 40mg