Quick Crockpot Spaghetti and Meatballs

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We all have those busy weeknights when cooking feels like too much work. That’s exactly why I love my crockpot – it’s like having a personal chef who works while I’m away. As a mom who juggles work and family life, I’ve learned that some of the best meals are the ones that practically make themselves.

This crockpot spaghetti and meatballs recipe has become my go-to dinner solution. I just toss everything in before heading out in the morning, and by the time we get home, the whole house smells like an Italian restaurant. My kids actually cheer when they walk through the door and catch that first whiff of sauce and herbs.

The best part? It’s just as good as the traditional stovetop version, but without all the stirring and watching. Plus, there’s only one pot to clean – and that’s something we can all get behind, right?

What Kind of Meatballs Should I Use?

When it comes to slow cooker spaghetti and meatballs, frozen meatballs are a fantastic time-saving option that actually work better than fresh ones in this recipe. You can go with classic Italian-style beef meatballs, or try turkey meatballs if you’re looking for a lighter option. Most grocery stores carry several brands in the freezer section – just check the label to make sure you’re getting plain meatballs rather than ones that are already in sauce. If you’re picking up a bag, look for ones that are about 1-inch in diameter, as they’ll cook more evenly and hold up well during the long cooking time. Just remember to add them to the crockpot while they’re still frozen – no need to thaw first!

Options for Substitutions

This easy crockpot recipe can be adapted with several simple swaps:

• Frozen meatballs: While frozen meatballs are super convenient, you can use homemade meatballs instead. Just make sure to cook them first before adding to the crockpot. You could also use Italian sausage chunks as an alternative.
• Spaghetti sauce: Any jarred marinara or tomato-based pasta sauce works here. You can even use crushed tomatoes mixed with extra Italian seasonings if that’s what you have on hand.
• Spaghetti: Feel free to swap regular spaghetti with whole wheat pasta, gluten-free pasta, or other pasta shapes like penne or rotini. Just keep the amount the same. Note that whole wheat pasta might need an extra 15-20 minutes of cooking time.
• Italian herb blend: If you don’t have the blend, mix equal parts oregano, basil, and thyme. Or just increase the amount of dried basil already called for in the recipe.
• Fresh garlic: You can substitute the minced garlic with ½ teaspoon of garlic powder, or 2 teaspoons of pre-minced garlic from a jar.

Watch Out for These Mistakes While Cooking

The biggest mistake when making crockpot spaghetti is adding the pasta too early – this can result in mushy, overcooked noodles that break apart easily, so always wait until the last 30-45 minutes of cooking to add your spaghetti. Another common error is not adding enough liquid, which can leave you with dry, stuck-together pasta – make sure to keep the pasta completely submerged in liquid and give it a gentle stir occasionally to prevent clumping. Breaking the spaghetti in half before adding it to the crockpot makes stirring easier and ensures more even cooking, while adding a touch of olive oil helps prevent the noodles from sticking together. For the best texture, check your pasta a few minutes before the recommended cooking time since different brands may cook at slightly different rates in the slow cooker.

What to Serve With Crockpot Spaghetti and Meatballs?

When it comes to serving spaghetti and meatballs, I always start with a big piece of garlic bread or some warm breadsticks – they’re perfect for soaking up that tasty sauce! A simple side salad with crisp romaine lettuce, cherry tomatoes, and Italian dressing helps balance out the hearty pasta dish. If you want to add some extra veggies, try serving some roasted broccoli or sautéed zucchini on the side – they’re easy to make while your crockpot does all the heavy lifting with the main dish. For a true Italian restaurant feel, put out some grated parmesan cheese and red pepper flakes so everyone can customize their plate.

Storage Instructions

Keep Fresh: Got leftovers? Pack your crockpot spaghetti and meatballs in an airtight container and pop it in the fridge. It’ll stay good for up to 4 days, making it perfect for quick lunches or dinners throughout the week. The pasta might absorb more sauce as it sits, but that just means more flavor!

Freeze: This dish is great for freezing! Let it cool completely, then transfer to freezer-safe containers or bags. It’ll keep well for up to 3 months. I like to portion it out into individual servings before freezing – it makes reheating so much easier later on.

Reheat: To warm up your leftovers, add a splash of water or extra sauce and heat it in the microwave, stirring occasionally. Or warm it up in a pan on the stove over medium-low heat. If you’re reheating from frozen, thaw overnight in the fridge first for best results.

Preparation Time	10-15 minutes
Cooking Time	150-180 minutes
Total Time	160-195 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 60-70 g
• Fat: 50-60 g
• Carbohydrates: 150-170 g

Ingredients

• 1 jar (24 ounces) of spaghetti sauce
• 1 bag (20 ounces) of frozen meatballs (24 larger or 40 smaller pieces)
• 4 cups of water
• 1 teaspoon italian herb blend
• 2 teaspoons garlic, minced
• 1 teaspoon basil, dried
• 8 ounces spaghetti (half of a 16-ounce box)
• 2 to 3 tablespoons of olive oil

Step 1: Layer the Sauce and Meatballs

In a 6-quart oval slow cooker, start by pouring half of the jarred spaghetti sauce into the cooker.

Spread it around evenly to create an even base layer.

Next, arrange the frozen meatballs in a single layer over the spaghetti sauce.

Do your best to make sure they’re evenly spaced out, but it’s okay if they overlap a bit.

Step 2: Add Remaining Ingredients

Pour the remaining spaghetti sauce over the meatballs to cover them completely.

Then, add 4 cups of water into the slow cooker.

Sprinkle minced garlic, Italian seasoning, and basil on top of the sauce and meatballs.

There’s no need to stir these in.

Step 3: Add and Arrange the Spaghetti

Place the spaghetti on top of the sauce and meatballs.

Lay the noodles in a scattered fashion to prevent them from sticking together.

Drizzle 2-3 tablespoons of olive oil evenly over the spaghetti to lightly coat it.

Gently push down the spaghetti noodles until they’re submerged under the water and sauce mixture.

Break the noodles if necessary to fit them in the cooker, ensuring each noodle is coated in the sauce.

This step is crucial for preventing the noodles from sticking together as they cook.

Step 4: Cook and Monitor

Cover the slow cooker and cook on low for about 2.5 hours.

This cooking time will make the noodles soft and the meatballs heated through.

About halfway through cooking, gently stir the noodles with a pasta fork to ensure they’re not sticking together.

Step 5: Finish and Serve

The spaghetti is ready when the noodles are al dente and most of the liquid has been absorbed by the pasta.

Once done, turn off the slow cooker and leave the lid off.

Stir occasionally as the sauce will thicken while cooling.

Serve hot and enjoy your delicious slow-cooked spaghetti and meatballs!