Crockpot Spaghetti and Meatballs Recipe
Classic spaghetti and meatballs, slow-cooked in a flavorful tomato sauce, made effortlessly in the Crockpot.
Ingredients
- 1 lb frozen or homemade meatballs
- 1 24 oz jar marinara sauce
- 3 cups beef broth
- 1 can 14 oz crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- 12 oz spaghetti broken in half
- ½ cup grated Parmesan cheese
For Garnish:
- Fresh basil & extra Parmesan
Instructions
Step 1: Prepare the Sauce
- In the slow cooker, mix marinara sauce, crushed tomatoes, broth, tomato paste, and seasonings.
Step 2: Add Meatballs & Cook
- Place the meatballs into the sauce, making sure they are fully covered.
- Cover and cook on LOW for 5-6 hours or HIGH for 3 hours.
Step 3: Add the Pasta
- Break spaghetti in half and submerge it into the sauce during the last 30 minutes of cooking.
- Stir occasionally to prevent sticking.
Step 4: Serve & Enjoy
- Top with Parmesan and fresh basil.
- Serve straight from the Crockpot like the culinary genius you are.
Notes
Nutritional Information (Per Serving)
- Calories: ~450
- Total Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 60g
- Fiber: 5g
- Protein: 22g
Vitamins & Minerals (Per Serving)
- Iron: 15%
- Calcium: 10%
- Vitamin A: 8%
- Potassium: 18%
- Magnesium: 6%
Pro Tips for the Best Crockpot Spaghetti and Meatballs
- Use homemade meatballs for an extra flavor boost.
- Stir the pasta a couple of times to avoid clumps.
- Add red pepper flakes for a spicy kick.
- Let the sauce sit for 10 minutes before serving to thicken up.
- Double the batch because leftovers are just as good.