Description

This Slow Cooker Spaghetti and Meatballs recipe is a comforting and easy-to-make meal ideal for busy days. Tender Italian meatballs simmer in a rich tomato sauce infused with herbs and parmesan cheese, cooked slowly to develop deep flavors. The pasta is cooked separately and then combined with the sauce for a hearty, crowd-pleasing dinner perfect for family gatherings or weeknight meals.

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. grated or shredded parmesan cheese

Main Ingredients

26 oz. bag frozen Italian meatballs (26–32 oz. bag)
8 oz. dried spaghetti (half of a 1 pound box)

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Instructions

Prepare the sauce: In the slow cooker, combine the tomato sauce, diced tomatoes, dried oregano, dried basil, onion powder, garlic powder (or minced garlic), sugar, and parmesan cheese. Stir thoroughly to mix all the ingredients well, ensuring an evenly flavored base for the meatballs.
Add the meatballs: Pour in the frozen Italian meatballs into the slow cooker with the sauce mixture. Stir gently to coat the meatballs with the sauce, distributing them evenly throughout.
Slow cook: Cover and cook on low for 5 to 8 hours. Cooking for the full 8 hours will allow deeper flavor development and tender meatballs, but 5 hours is sufficient if time is limited.
Cook spaghetti: Approximately 10 to 15 minutes before serving, cook the spaghetti noodles according to the package directions in boiling salted water until al dente.
Combine pasta and sauce: Drain the cooked spaghetti well and transfer it into the slow cooker with the meatballs and sauce. Stir gently to combine everything evenly, allowing the pasta to soak up some sauce.
Serve: Dish out the spaghetti and meatballs onto plates or bowls. Optionally, sprinkle additional parmesan cheese on top to enhance flavor.
Optional garnish: Add fresh basil or parsley if desired for an extra layer of freshness and color.

Notes

Cooking on low for 8 hours enhances flavor, but 5 hours is fine for a quicker meal.
Use fresh garlic instead of garlic powder for a more robust flavor if preferred.
To make it gluten-free, substitute regular spaghetti with gluten-free pasta.
If you want to prepare in advance, you can assemble the sauce and meatballs the night before and cook the next day.
Reserve some pasta water to loosen the sauce if the mixture becomes too thick before combining.

Prep Time: 10 minutes
Cook Time: 6 hours
Category: Main Course
Method: Slow Cooking
Cuisine: Italian-American