This tasty Crock Pot Spaghetti and Meatballs uses pantry and freezer items to make a fantastic meal that takes hardly any work to toss together!
RECIPE IS BELOW IN PRINTABLE RECIPE CARD BUT BLOG POST IS FULL OF “HOW TO MAKE IT”, TIPS, INFORMATION AND FAQ
We love to utilize our slow cooker all year long. I know most people only think about dragging their Crockpot out during the winter but it’s also prefect for the summer! Dinners without heating the kitchen up in the summer is ideal around here because in the summer it is already 95F by 8am!
I started using my crockpot to make spaghetti about 7 or 8 years ago when I fell in love with my baked creamy spaghetti recipe and realized that I could make it in the crockpot. Then we moved onto Crock Pot Spaghetti and Meatballs!
This Crock Pot Spaghetti and Meatballs is super creamy and I love that the sauce really cooks into the noodles. Thomas says that it is an adult version (and MUCH better tasting!) version of Chef Boyardee Spaghetti and Meatballs that he ate as a kid.
Why You Should Make Crock Pot Spaghetti and Meatballs…
- Easy to toss together
- Super Creamy Spaghetti
- Uses Pantry and Freezer Ingredients so its easy to throw together anytime
QUICK GLANCE AT INGREDIENTS FOR Crock Pot Spaghetti and Meatballs:
- spaghetti sauce
- frozen meatballs
- Italian seasoning
- garlic powder
- dry spaghetti noodles
- olive oil
(AMOUNTS IN RECIPE CARD BELOW)
How to make Crock Pot Spaghetti and Meatballs:
Time needed: 3 hours and 10 minutes
Pour 1/4 of the sauce into the bottom of a oval or rectangle crock pot.*
Pour frozen meatballs into slow cooker in a single layer.
Add the rest of the sauce.
Pour in water.
Add Italian seasoning and garlic powder.
Add in dry spaghetti noodles.
Drizzle dry spaghetti noodles with olive oil and slightly separate with a fork.
Place lid onto slow cooker and cook on low for 3 hours.
Stir slightly every hour if you have time.
Frequently Asked Questions
It takes about 2.5 to 3 hours to cook spaghetti in the crockpot.
Use your favorite store bought or homemade sauce. I use the HUNTS Traditional and four cheese pasta sauce because it is cheap (only like $1 a can) but you can use anything you like. Just make sure that it is pasta sauce and not plain tomato sauce.
I haven’t tried this recipe with homemade meatballs but I have a recipe for Homemade Meatballs if you want to give it a try. If I was going to use homemade meatballs, I would cook them and freeze them first and then follow the recipe.
YES! When cooked for 3 hours this pasta is super creamy with very soft pasta. If you want more of a bite to your pasta, cook it for about 2 hours and then check it.
You sure can!
You can! I haven’t tried it with anything other than spaghetti and fettucine noodles but I don’t see why there would be a problem. Although I will say that I think medium side pasta pieces would work best. It would be a but too much cooking and sauce for something like orzo.
More Pasta Slow Cooker Recipes
Recipes to serve with Slow Cooker Spaghetti and Meatballs:
Crock Pot Spaghetti and Meatballs
- 48 ounces spaghetti sauce
- 20 ounce bag frozen meatballs
- 4 cups water
- 2 tablespoons Italian seasoning
- 2 teaspoons garlic powder
- 16 ounces dry spaghetti noodles
- 2 tablespoons olive oil
- Pour 1/4 of the sauce into the bottom of a oval or rectangle crock pot.*
- Pour frozen meatballs into slow cooker in a single layer.
- Add the rest of the sauce.
- Pour in water.
- Add Italian seasoning and garlic powder.
- Add in dry spaghetti noodles.
- Drizzle dry spaghetti noodles with olive oil and slightly separate with a fork.
- Place lid onto slow cooker and cook on low for 3 hours.
- Stir slightly every hour if you have time.
- Grated parmesan cheese and parsley optional for topping
*The crock pot that I use for this is 8 Quarts
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 421Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 51mgSodium: 1345mgCarbohydrates: 39gFiber: 6gSugar: 13gProtein: 16g
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