Description
This Crockpot Spaghetti and Meatballs recipe is perfect for a comforting, hands-off meal. Combining juicy Italian meatballs with a rich tomato sauce, this dish simmers slowly for hours to develop deep flavors.
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 parmesan cheese, grated or shredded
- 26 oz. bag frozen Italian meatballs (any 26–32 oz. bag)
- 8 oz. dried spaghetti (half of a 1 pound box), cooked according to package directions
Instructions
- Add the tomato sauce, diced tomatoes, dried oregano, dried basil, onion powder, garlic powder (or minced garlic), sugar, and parmesan cheese to the slow cooker. Stir to combine all the ingredients evenly.
- Place the frozen Italian meatballs into the slow cooker and stir them gently into the tomato sauce mixture to coat them well.
- Cover and cook on the low setting of your slow cooker for 5 to 8 hours.
- About 10 to 15 minutes before you plan to serve, cook the dried spaghetti noodles according to the package instructions until al dente.
- Drain the cooked pasta well, then add it directly to the slow cooker with the meatballs and sauce. Stir everything together gently to distribute the pasta evenly.
- Dish out the spaghetti and meatballs onto plates or bowls. If desired, sprinkle additional parmesan cheese over the top for extra flavor.
Notes
- Prep Time: 10 minutes
- Cook Time: 5 to 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 40 mg