Crock Pot Spaghetti and Meatballs

Crock Pot Spaghetti and Meatballs

Frozen meatballs simmer low and slow in marinara for a fuss-free weeknight dinner.

Total 6 hr 20 min Makes 6 servings Calories 520/serving

Dietary

Nut free

Allergens

Dairy, Wheat

This slow cooker version lets meatballs soak up hours of simmered marinara flavor while the pasta cooks separately just before serving. It's a hands-off approach that suits busy weeknights, potlucks, or feeding a hungry family without babysitting a stovetop pot.

Ingredients

  • 2 pounds frozen meatballs
  • 24 ounces marinara sauce
  • 14.5 ounces canned diced tomatoes
  • 1 cup beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound spaghetti
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Method

  1. Place the frozen meatballs in the bottom of a 6-quart slow cooker.

  2. In a bowl, stir together the marinara sauce, diced tomatoes, beef broth, oregano, basil, red pepper flakes, garlic, salt, and pepper. Pour over the meatballs.

  3. Cover and cook on low for 6 hours, or until the meatballs are heated through and the sauce is bubbling.

  4. About 20 minutes before serving, bring a 6-quart pot of salted water to a boil and cook the spaghetti according to package directions until al dente, 8 to 10 minutes.

  5. Drain the spaghetti and divide among serving plates or bowls.

  6. Top the spaghetti with meatballs and sauce from the slow cooker.

  7. Sprinkle with grated Parmesan cheese and chopped parsley before serving.

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Rate this recipe

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Crock Pot Spaghetti and Meatballs

This slow cooker version lets meatballs soak up hours of simmered marinara flavor while the pasta cooks separately just before serving. It's a hands-off approach that suits busy weeknights, potlucks, or feeding a hungry family without babysitting a stovetop pot.

6 hr 20 min 6 servings 520 cal

Ingredients

  • 2 pounds frozen meatballs
  • 24 ounces marinara sauce
  • 14.5 ounces canned diced tomatoes
  • 1 cup beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound spaghetti
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Method

  1. 1

    Place the frozen meatballs in the bottom of a 6-quart slow cooker.

  2. 2

    In a bowl, stir together the marinara sauce, diced tomatoes, beef broth, oregano, basil, red pepper flakes, garlic, salt, and pepper. Pour over the meatballs.

  3. 3

    Cover and cook on low for 6 hours, or until the meatballs are heated through and the sauce is bubbling.

  4. 4

    About 20 minutes before serving, bring a 6-quart pot of salted water to a boil and cook the spaghetti according to package directions until al dente, 8 to 10 minutes.

  5. 5

    Drain the spaghetti and divide among serving plates or bowls.

  6. 6

    Top the spaghetti with meatballs and sauce from the slow cooker.

  7. 7

    Sprinkle with grated Parmesan cheese and chopped parsley before serving.