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Crockpot Spaghetti and Meatballs

Crockpot Spaghetti and Meatballs Recipe

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Calories: 542
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef (80/20)
  • 1/2 cup plain bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 tbsp chopped fresh parsley
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 cans (28 oz each) crushed tomatoes
  • 1 can (6 oz) tomato paste
  • 1 tbsp Italian seasoning
  • 1/2 tsp red pepper flakes (optional)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp granulated sugar
  • 1 lb spaghetti, broken in half
  • Grated Parmesan and fresh parsley, for serving

Method
 

  1. Mix the ground beef, bread crumbs, Parmesan, egg, 2 minced garlic cloves, parsley, 1 tsp salt, and 1/2 tsp pepper. Roll into 1.5-inch meatballs.
  2. Stir the onion, 3 minced garlic cloves, crushed tomatoes, tomato paste, Italian seasoning, red pepper flakes, 1 tsp salt, 1/2 tsp pepper, and sugar in the slow cooker.
  3. Nestle the meatballs into the sauce, cover, and cook on low for 5 hours.
  4. Add the broken spaghetti, stir gently, cover, and cook on high for 30 to 60 minutes until tender.
  5. Toss the spaghetti with the sauce and meatballs, then serve hot with extra Parmesan and parsley.

Notes

The total cook time includes 30 to 60 minutes for the spaghetti. If you prefer a hands-off finish, you can cook the pasta separately and stir it into the meatballs and sauce just before serving.