Slow Cooker Spaghetti and Meatballs
Slow Cooker Spaghetti and Meatballs is a delicious, easy-to-make dish that brings the best of classic Italian comfort food straight to your table. With tender meatballs simmered in a savory marinara sauce, this dish is perfect for busy weeknights or meal prepping. The slow cooker does all the work, leaving you with a rich, flavorful meal that the whole family will love. Enjoy the simplicity of this hearty meal made with pantry staples, ideal for any occasion.
- Prep Time: 15min
- Cook Time: 6-8 hours on low or 3-4 hours on high
- Total Time: 6-8 hours and 15 minutes (including pasta)
- Yield: 4-6servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (24 oz) jar marinara sauce
- 1 (16 oz) package spaghetti
- Fresh basil or parsley for garnish (optional)
Instructions
- In a large bowl, mix the ground beef, breadcrumbs, Parmesan, parsley, egg, garlic, basil, oregano, salt, and pepper until just combined.
- Form the mixture into 1-inch meatballs and place them in the bottom of the slow cooker.
- Pour the marinara sauce over the meatballs, ensuring they are fully covered.
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the meatballs are cooked through.
- About 15 minutes before serving, cook the spaghetti according to package instructions.
- Serve the meatballs and sauce over the cooked spaghetti, garnishing with fresh basil or parsley if desired.
Notes
- For a lighter version, substitute ground turkey for the beef.
- To make gluten-free, use gluten-free breadcrumbs.
- Add red pepper flakes to the marinara for a spicy kick.
- Make cheesy meatballs by inserting a cube of mozzarella in the center of each one.
- You can store leftovers in the fridge for up to 3 days or freeze them for up to 3 months.
