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Crockpot Spaghetti and Meatballs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 67 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Italian-American

Description

This Crockpot Spaghetti and Meatballs recipe offers a convenient and delicious one-pot meal perfect for busy days. Tender frozen meatballs slow-cooked with spaghetti, savory beef broth, Italian diced tomatoes, and rich pasta sauce create a comforting dish that’s easy to prepare and full of flavor. Simply combine all ingredients in your slow cooker, set it, and enjoy a hearty, satisfying dinner with minimal effort.

Ingredients

Scale

Meatballs and Sauce

  • 20 oz package frozen meatballs
  • 28 oz jar of your favorite pasta sauce
  • 1 can (14.5 oz) Italian style diced tomatoes
  • 3 cups beef broth

Pasta

  • 16 oz dry spaghetti

Garnish

  • Fresh parsley, chopped
  • Grated Parmesan cheese

Instructions

  1. Prepare the Slow Cooker: Spray the inside of your slow cooker with cooking spray to prevent sticking and make clean-up easier.
  2. Add Meatballs and Broth: Place the frozen meatballs in the bottom of the slow cooker. Pour the beef broth evenly over the meatballs to provide moisture and flavor during cooking.
  3. Add Spaghetti: Break the dry spaghetti in half if necessary, and layer it on top of the meatballs in a crisscross pattern. This ensures the pasta cooks evenly and doesn’t clump together.
  4. Pour Tomatoes and Sauce: Pour the Italian diced tomatoes and your chosen pasta sauce over the spaghetti, ensuring the pasta is fully covered. Stir gently if needed to combine ingredients without disturbing the layering too much.
  5. Cook: Cover and cook on high for 2 hours. This slow cooking allows the meatballs to heat through and the pasta to absorb flavors.
  6. Stir and Rest: After cooking, stir the pasta and meatballs together to combine all ingredients evenly. Let the dish sit for 5 minutes to allow any remaining liquid to be absorbed, thickening the sauce.
  7. Serve: Garnish with freshly chopped parsley and grated Parmesan cheese before serving for added freshness and flavor.

Notes

  • If you prefer a thicker sauce, cook an additional 10-15 minutes with the lid off to reduce liquid.
  • Use gluten-free spaghetti if a gluten-free version is desired.
  • Frozen meatballs do not need to be thawed before cooking, making this recipe quick and convenient.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
  • For added spice, consider adding red pepper flakes when layering the sauce.

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Find it online: https://everydaytastykitchen.com/crockpot-spaghetti-and-meatballs-recipe/