This Spaghetti and Meatballs is a slow cooker delight! Tender, juicy meatballs simmer in a rich marinara sauce, paired with perfectly cooked spaghetti. Effortless and comforting, it’s ideal for busy days or cozy family dinners—serve with a sprinkle of Parmesan for a timeless, heartwarming meal!
Recipe Tips and Tricks
- Meatball Size: Keep them uniform—about 1-2 inches—for even cooking.
- Sear Option: Brown meatballs first for extra flavor—optional but worth it!
- Sauce Balance: Add a splash of broth if it thickens too much.
- Pasta Timing: Cook spaghetti separately just before serving—keeps it al dente.
- Prevent Sticking: Stir meatballs gently mid-cook if layered in sauce.
Why You’ll Love This Recipe
You’re going to absolutely adore this Spaghetti and Meatballs—it’s a slow cooker classic that’ll warm your heart and soul! You’ll love how the crockpot transforms simple ingredients into tender, juicy meatballs swimming in a rich, savory marinara sauce, all while you kick back and let it do the work. It’s the kind of dish that fills your home with that irresistible Italian aroma, promising a meal that’s both comforting and delicious, perfect for busy weeknights when you need a no-fuss dinner or cozy family gatherings when you want to impress without stress. The slow cooker makes it effortless—mix the meatballs, drop them in the sauce, and let them simmer to perfection, leaving you with a hearty, flavorful plate that pairs beautifully with spaghetti. Top it with a sprinkle of Parmesan or fresh basil, and you’ve got a timeless favorite that’s so good, you’ll be twirling your fork for seconds. This recipe’s a keeper—pure, home-cooked bliss that’s easy and oh-so-satisfying!
Spaghetti and Meatballs
Tender meatballs in marinara, slow-cooked with spaghetti—crockpot Italian comfort!
Ingredients
- 1 lb lean ground beef (80/20)
- ½ cup breadcrumbs (plain or Italian-seasoned)
- 1 large egg
- ¼ cup grated Parmesan cheese (optional)
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste (about ½ teaspoon each)
- 1 tablespoon olive oil (optional, for searing)
- 1 jar (24 oz) marinara sauce
- 12 oz spaghetti
- Fresh basil or parsley, chopped (for garnish)
- Optional: extra Parmesan for serving
Instructions
- Hey there, let’s whip up some Spaghetti and Meatballs that’ll make your slow cooker the star of dinner! Start by grabbing a big bowl and mixing the ground beef, breadcrumbs, egg, grated Parmesan if you’re using it, minced garlic, Italian seasoning, salt, and pepper—get in there with your hands and mix until it’s all cozy and combined. Roll this into 1-2 inch meatballs—about 12-15 of ‘em—keeping ‘em nice and even so they cook just right.
- If you’ve got a skillet and a few minutes, heat that olive oil over medium-high and sear the meatballs—2-3 minutes per side until they’re golden and gorgeous. It’s optional, but that browning adds a little Italian magic! Once done, gently place them into your crockpot. Pour that jar of marinara sauce over the meatballs, giving them a good saucy bath—stir gently if needed to coat ‘em all. Pop the lid on, set it to low for 6 hours (or high for 3 if you’re in a hurry), and let it simmer away—your kitchen’s going to smell like a trattoria in no time!
- About 15 minutes before you’re ready to eat, bring a big pot of salted water to a boil and cook the spaghetti—8-10 minutes until it’s al dente, then drain it. Check the meatballs—they should be tender and the sauce rich. Scoop some spaghetti onto plates, ladle those juicy meatballs and sauce over the top, and sprinkle with fresh basil or parsley for that green pop—add extra Parmesan if you’re feeling fancy. Grab a fork, twirl it up, and dive into this slow-cooked Italian classic!
Notes
- Sear for flavor—skip it if you’re short on time, still delish!
- Cook pasta fresh—keeps it from getting mushy in the crockpot.
- Perfect for meal prep—freeze extra meatballs for quick dinners!
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 361Total Fat 15gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 103mgSodium 382mgCarbohydrates 27gFiber 2gSugar 2gProtein 29g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Ground Beef: Lean beef (80/20) keeps meatballs juicy—mix with pork for richer flavor.
- Breadcrumbs: Plain or Italian-seasoned bind the meatballs—panko works for a lighter texture.
- Egg: One egg holds the meatballs together—essential for structure.
- Marinara Sauce: Jarred saves time—choose a good-quality one; homemade adds love.
- Garlic: Fresh minced cloves add depth—garlic powder subs in a pinch.
- Parmesan: Grated adds nutty flavor to meatballs—optional but delicious.
- Spaghetti: Classic dried spaghetti—whole wheat or gluten-free swaps easily.
- Italian Seasoning: A blend of herbs—fresh parsley or oregano boosts it.
Variations and Substitutions
This dish loves a remix! Swap ground beef for turkey, chicken, or a beef-pork mix—adjust seasoning as needed. No breadcrumbs? Use crushed crackers, oats, or almond flour for a gluten-free twist. Trade marinara for crushed tomatoes with extra herbs if you’re out—still tasty! Add heat with red pepper flakes or a splash of hot sauce, or toss in veggies like mushrooms or spinach for a nutrient boost. Gluten-free? Use GF breadcrumbs and pasta—it’s seamless. Vegetarian? Try lentil or mushroom meatballs—they’ll soak up the sauce. Serve over zucchini noodles or polenta instead of spaghetti for a twist—this recipe bends to your pantry and cravings!
Storage Options
- Refrigerator: Store meatballs and sauce separately from pasta in airtight containers for up to 4 days.
- Freezer: Freeze meatballs and sauce for up to 3 months; thaw in the fridge overnight—cook fresh pasta.
- Reheating: Warm sauce and meatballs on the stovetop with a splash of water, microwave pasta separately.
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