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Slow Cooker Spaghetti and Meatballs

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Dinner
Cuisine Italian
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Meatballs
  • 1 lb ground beef or beef and pork mix
  • 0.5 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon salt
  • 0.5 teaspoon black pepper
  • For the Sauce and Pasta
  • 24 oz marinara sauce
  • 1 can crushed tomatoes, 14 oz
  • 1 small onion, finely chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 0.5 teaspoon red pepper flakes, optional
  • 8 oz spaghetti, broken in half
  • 2 cups water or low-sodium broth
  • Fresh parsley or basil for garnish
  • Extra Parmesan cheese for serving

Instructions
 

  • Step 1: Combine ground meat, breadcrumbs, Parmesan, egg, garlic, seasoning, salt, and pepper in a bowl.
  • Step 2: Roll mixture into meatballs of equal size.
  • Step 3: Add a thin layer of sauce to the slow cooker and place meatballs on top.
  • Step 4: Pour remaining sauce and crushed tomatoes over meatballs and add seasonings.
  • Step 5: Cook on low for 6–8 hours or high for 3–4 hours.
  • Step 6: Break spaghetti in half and add it to the slow cooker with water or broth during the last 30–40 minutes.
  • Step 7: Stir gently to ensure pasta is fully submerged.
  • Step 8: Cook until spaghetti is tender and sauce is well combined.
  • Step 9: Taste and adjust seasoning before serving.