Slow-Cooker Spaghetti and Meatballs

Mains | 30 Minutes or Less, Budget-minded, Kid Friendly, Slow Cooking | Beef, Pasta & Grains

SERVES 6 - START TO FINISH: 7 to 8 hours in a slow cooker
Recipe Scoop Slow-Cooker Spaghetti and Meatballs

Cooking Notes

Any style of tomato-based (marinara style) spaghetti sauce works. Jar sizes can vary slightly by brand, but this is okay.

Spaghetti noodles can be cooked ahead, drained, tossed with a little olive oil, and refrigerated. Reheat in microwave to serve.

Refrigerate leftover sauce in airtight container for up to 3 days. Microwave to reheat.

Slow-Cooker Spaghetti and Meatballs

1 jar (26 ounces) spaghetti sauce*
1 can (14 1/2 ounces) diced or stewed tomatoes
1 cup chopped onion
1 tablespoon bottled minced garlic
1 1/2 teaspoons dried Italian seasoning
24 plain or Italian-style frozen meatballs, about 3/4 pound
12 ounces spaghetti or pasta of choice*
Parmesan cheese, for serving, optional

  1. Pour spaghetti sauce and tomatoes with juice into a slow cooker. Peel and coarsely chop onion, and add to sauce. Stir in garlic and Italian seasoning. Add still-frozen meatballs. Stir well, making sure all meatballs are covered with sauce. Cover cooker pot and turn on low heat. Cook 7 to 8 hours.
  2. Just before serving, cook spaghetti according to package directions. (See Tips.)  Serve sauce and meatballs over spaghetti. Sprinkle with Parmesan, if desired.

Slow-Cooker Spaghetti and Meatballs

To serve any time, just cook the spaghetti ahead, drain, toss with a little oil, and then refrigerate. Even most non-cooks can microwave a plate of pasta. They’ll just be thrilled to have a wonderfully warm dinner – and so will you.

Slow-Cooker Spaghetti and Meatballs

Feel Good About: Tomatoes are a great source of lycopene, a powerful antioxidant. Sub out turkey meatballs and whole-wheat pasta for an even healthier dish.

Approximate Values Per Serving: 478 calories (26% from fat), 14 g fat (4 g saturated), 47 mg cholesterol, 22 g protein, 70 g carbohydrates, 14 g dietary fiber, 716 mg sodium

Leave a Response




Related Posts from the Blog

Crock-Pot problems? We've got the answers for you!

May 17, 2010

Crock-Pots are hot, but not everybody loves them and not everybody trusts them. When we asked folks to share their slow-cooker hesitations, we got questions -- and answers!

Read more.

Cooking Chicken in the Crock-Pot: Here's How

April 03, 2010

So what's the problem with your dried-out Crock-Pot chicken? We've got everything covered in this practical post.

Read more.

Slow-cooker stare-down: Tell me why you don't like your Crock-Pot and I'll convince you!

March 29, 2010

I’m passionate about my slow cookers, and think everybody else ought to feel the same! What do you think?

Read more.

Time to buy a new Crock-Pot? Here's how to tell.

October 26, 2009

If you haven’t used your Crock-Pot in so long you’re afraid of it, now is the time to dust the dear sweet thing off and get cooking. Or at least figure out if the darn thing is worth keeping.

Read more.