Description

This Crockpot Spaghetti and Meatballs recipe is perfect for a comforting, hands-off meal. Combining juicy Italian meatballs with a rich tomato sauce made from canned tomato sauce, diced tomatoes, and a blend of classic Italian herbs and spices, this dish simmers slowly for hours to develop deep flavors. Simply cook your spaghetti noodles just before serving, then mix everything together for an easy, hearty dinner your family will love.

Ingredients

Scale

Sauce Ingredients

56 oz. canned tomato sauce (two 28-oz. cans)
14 oz. can diced tomatoes
2 tbsp dried oregano
1 tbsp dried basil
1 tsp onion powder
2 tsp garlic powder (or 4 garlic cloves minced)
1 tbsp sugar
2 tbsp parmesan cheese, grated or shredded

Meatballs

26 oz. bag frozen Italian meatballs (any 26–32 oz. bag)

Pasta

8 oz. dried spaghetti (half of a 1 pound box), cooked according to package directions

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Instructions

Prepare the sauce base: Add the tomato sauce, diced tomatoes, dried oregano, dried basil, onion powder, garlic powder (or minced garlic), sugar, and parmesan cheese to the slow cooker. Stir to combine all the ingredients evenly.
Add meatballs: Place the frozen Italian meatballs into the slow cooker and stir them gently into the tomato sauce mixture to coat them well.
Cook the sauce and meatballs: Cover and cook on the low setting of your slow cooker for 5 to 8 hours, allowing the flavors to meld and the meatballs to heat through thoroughly.
Cook the spaghetti: About 10 to 15 minutes before you plan to serve, cook the dried spaghetti noodles according to the package instructions until al dente.
Drain and combine: Drain the cooked pasta well, then add it directly to the slow cooker with the meatballs and sauce. Stir everything together gently to distribute the pasta evenly.
Serve: Dish out the spaghetti and meatballs onto plates or bowls. If desired, sprinkle additional parmesan cheese over the top for extra flavor.

Notes

Why is there sugar in this?: Store-bought spaghetti sauces often contain sugar to balance acidity. Since this recipe uses canned tomatoes and tomato sauce without added sugar, a small amount helps prevent the sauce from tasting flat or overly acidic.
How to store: Refrigerate leftovers for up to three days. For freezing, keep the spaghetti and sauce separate to maintain the best texture; frozen sauce lasts up to three months.

Nutrition

Serving Size: 1 serving (approximately 1/6 of recipe)
Calories: 450 kcal
Sugar: 8 g
Sodium: 690 mg
Fat: 15 g
Saturated Fat: 6 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 5 g
Protein: 25 g
Cholesterol: 60 mg