Crockpot Spaghetti and Meatballs

This comforting Crockpot Spaghetti and Meatballs recipe lets your slow cooker do all the work, combining tender frozen meatballs with flavorful marinara sauce and perfectly cooked spaghetti right in the pot. No separate boiling needed — just dump, stir, and enjoy a hearty, family-pleasing Italian dinner with minimal effort and maximum taste.

Why You’ll Love This Recipe:

You’ll adore this recipe because it’s incredibly hands-off and beginner-friendly — ideal for anyone who wants a delicious homemade-tasting meal without standing over the stove. By using your slow cooker, the meatballs soak up rich, garlicky flavors from the sauce while the spaghetti cooks directly in the liquid, absorbing all that goodness for every bite.

Cleanup is a breeze with just one pot, and it’s budget-friendly thanks to convenient frozen meatballs and jarred sauce. It’s a true crowd-pleaser that feels like a classic Italian dinner but requires almost no active cooking time — perfect for busy parents, working professionals, or anyone craving comfort food on hectic days. Plus, the house fills with the most inviting aroma that’ll have everyone excited for dinner!

Yield: 8 servings

Crockpot Spaghetti and Meatballs

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Easy slow cooker spaghetti and meatballs — tender meatballs and pasta cooked together in rich sauce for a hassle-free family dinner.

Prep Time 10 minutes

Cook Time 4 hours

Additional Time 5 minutes

Total Time 4 hours 15 minutes

Ingredients

• 1 (24 oz) jar spaghetti sauce (marinara or your favorite)
• 1 bag (about 20-24 oz) frozen Italian meatballs (24-40 count)
• 2½ cups beef broth, stock, or water
• 8-12 oz dry spaghetti noodles, broken in half
• 1-2 tsp Italian seasoning (optional)
• 1 tsp garlic powder (optional)
• 1-2 tbsp olive oil (optional, for richness)
• Grated Parmesan cheese and fresh basil or parsley, for serving

Instructions

1. Grab your trusty 6-quart slow cooker and give it a quick spray with non-stick cooking spray — this makes cleanup even easier!
2. Pour about half of your jarred spaghetti sauce into the bottom of the crockpot and spread it out into a nice even layer — this prevents sticking and starts building that yummy flavor base.
3. Gently scatter your frozen meatballs over the sauce in a single layer if possible — no need to thaw them, they’ll cook perfectly from frozen!
4. Pour the remaining spaghetti sauce over the meatballs, covering them completely — it’s okay if they’re not perfectly submerged yet.
5. Add your beef broth (or water), Italian seasoning, garlic powder, and a drizzle of olive oil — give everything a gentle stir to combine those flavors.
6. Take your dry spaghetti noodles and break them in half — then nestle them into the sauce mixture, pressing down gently so they’re mostly covered by the liquid (this helps them cook evenly).
7. Pop the lid on and set your slow cooker to LOW for 3-4 hours or HIGH for about 2 hours — your kitchen is about to smell like an Italian dream!
8. About halfway through cooking (around 1½-2 hours on LOW), give everything a good but gentle stir — this keeps the pasta from clumping and ensures even cooking.
9. When the pasta is tender and has soaked up all that saucy goodness, turn off the heat — taste and add a pinch of salt, pepper, or extra herbs if needed.
10. Serve hot straight from the pot — top each bowl with a generous sprinkle of grated Parmesan and fresh basil or parsley for that picture-perfect finish. Enjoy every comforting bite!

Notes

This is a true “dump and go” recipe, but stirring halfway is the secret to perfect texture. If your sauce seems too thick near the end, add a little extra broth. Frozen meatballs work best here — homemade ones may need pre-cooking to avoid falling apart.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 57Total Fat 4gSaturated Fat 1gUnsaturated Fat 2gCholesterol 10mgSodium 459mgCarbohydrates 3gFiber 1gSugar 1gProtein 3g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

• Break the spaghetti in half before adding so it fits easily and cooks evenly.
• Stir the mixture halfway through cooking to prevent the pasta from sticking together or drying out on top.
• Use a 6-quart or larger slow cooker for best results — smaller ones may cook unevenly.
• If the sauce thickens too much, add a splash of water or broth during the last hour.
• For extra flavor, sprinkle in red pepper flakes or fresh herbs like basil at the end.
• Don’t over-stir at the end to keep the meatballs intact.
• Taste and adjust seasoning before serving — jarred sauces vary in saltiness.

Ingredients Notes:

Frozen meatballs are the star for convenience — choose Italian-seasoned ones (beef, turkey, or a mix) for the best flavor match; larger 24-count bags give hearty portions while smaller 40-count bags make bite-sized pieces. A good-quality jarred spaghetti sauce (marinara or traditional) forms the flavorful base, so pick one you already love eating.

Spaghetti noodles go in dry and broken — standard white spaghetti works perfectly, but whole wheat or gluten-free varieties can be substituted (they may need slightly less time). Liquid like beef broth, stock, or water ensures the pasta cooks without drying out and adds extra richness — broth gives the best savory depth.

Optional seasonings like Italian seasoning, garlic powder, and a touch of olive oil enhance the overall taste without much extra effort.

Variations and Substitutions:

Make it vegetarian by swapping in plant-based or meatless frozen meatballs and using vegetable broth instead of beef. For a homemade touch, prepare your own meatballs using ground beef or turkey with breadcrumbs, egg, Parmesan, and herbs — brown them first for better texture.

Try adding sautéed onions, bell peppers, or mushrooms to the sauce for extra veggies. Spice lovers can stir in red pepper flakes, chili flakes, or a dash of hot sauce. Use turkey or chicken meatballs for a lighter version.

Swap spaghetti for other pasta shapes like penne or rotini (adjust cook time slightly). For a creamier twist, stir in a splash of heavy cream or cream cheese at the end. Gluten-free pasta and sauce work well — just monitor liquid absorption.

Storage Options:

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water or sauce to loosen it up. This dish also freezes beautifully — portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

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