Slow Cooker Spaghetti and Meatballs
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.
- 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
- 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)
Instructions
- 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.
- Pour in the frozen Italian meatballs and stir gently to coat them with the sauce.
- Cover and cook on low for 5 to 8 hours.
- Approximately 10 to 15 minutes before serving, cook the spaghetti noodles according to the package directions in boiling salted water until al dente.
- Drain the cooked spaghetti and transfer it into the slow cooker. Stir gently to combine.
- Dish out the spaghetti and meatballs onto plates or bowls. Optionally, sprinkle additional parmesan cheese on top.
- 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