Crockpot Spaghetti and Meatballs is the perfect comfort food, bringing together juicy meatballs and soft spaghetti in a rich tomato sauce. It’s simple and just keeps getting better as it cooks!
Just toss everything in and let the slow cooker do the work while you relax. It’s my go-to for busy days—less stress and all the yum! Who doesn’t love a one-pot meal?
Key Ingredients & Substitutions
Ground Beef: For a leaner option, you can use ground turkey or chicken. If you want more flavor, consider mixing beef with ground pork. My personal favorite is a combination of beef and pork for that wonderful meatball flavor.
Breadcrumbs: If you need a gluten-free option, use gluten-free breadcrumbs or even crushed rice crackers. I sometimes prefer panko breadcrumbs for extra texture—they make the meatballs even fluffier!
Marinara Sauce: While store-bought saves time, homemade sauce is fantastic! You can also swap out marinara with any tomato-based pasta sauce you love. Adding a splash of red wine to your sauce makes it even richer!
Spaghetti: Regular spaghetti is perfect, but you can use any pasta shape you prefer, like penne or fusilli. Spiralized zucchini or spaghetti squash can be a fun, lighter alternative for a healthy twist.
How Do I Ensure My Meatballs Are Tender and Flavorful?
Making tender meatballs might seem tricky, but it’s all about the mixing and cooking! Be careful not to over-mix the meat mixture as it can make the meatballs tough.
- Start by mixing the ingredients gently just until combined. Crumbling the beef with your fingers can help avoid over-mixing.
- Shape the meatballs evenly—they should be about 1 inch in size, so they cook through evenly.
- Lastly, don’t skip on cooking time! Slow cooking allows the flavors to meld and the meatballs to become tender.
Follow these steps, and you’ll have delicious meatballs that everyone will rave about!
Crockpot Spaghetti and Meatballs
Ingredients You’ll Need:
- For the Meatballs:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (plus extra for garnish)
- 2 cloves garlic, minced
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1/2 teaspoon Italian seasoning
- For the Sauce and Pasta:
- 4 cups marinara sauce (store-bought or homemade)
- 1/2 cup water or beef broth
- 8 ounces spaghetti, uncooked
- Grated Parmesan cheese, for serving
How Much Time Will You Need?
This scrumptious meal takes about 15 minutes to prepare and then 6 hours on low or 3 hours on high for cooking in the crockpot. With this hands-off cooking method, you have ample time to relax while your meal simmers!
Step-by-Step Instructions:
1. Prepare the Meatball Mixture:
In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, chopped parsley, minced garlic, egg, salt, black pepper, and Italian seasoning if you choose to use it. Gently mix everything together until just combined. Be careful not to over-mix or your meatballs might turn out tough!
2. Shape the Meatballs:
Using your hands, shape the mixture into meatballs that are about 1 to 1.5 inches in diameter. Aim for around 16 meatballs for this recipe—perfect to soak up all that delicious sauce!
3. Layer in the Crockpot:
Pour half of your marinara sauce into the bottom of the crockpot. If you want, add a splash of water or beef broth to loosen the sauce up a bit. Place the meatballs evenly on top of the sauce and then pour the remaining marinara sauce over them.
4. Cook the Meatballs:
Cover the crockpot and cook the mixture on low for 6 hours, or on high for 3 hours. By the end, your meatballs should be fully cooked and incredibly tender!
5. Add the Spaghetti:
About 30 minutes before serving, break the uncooked spaghetti in half and layer it evenly over the meatballs and sauce. Pour in 1/2 cup of water over the spaghetti to help it cook through. It’s all coming together!
6. Cook the Spaghetti:
Cover the crockpot again and continue cooking on high for 20 to 30 minutes, until the spaghetti is tender. Check on it occasionally to ensure the pasta isn’t sticking together, adding a little extra water if necessary.
7. Toss and Serve:
Finally, gently toss the spaghetti with the meatballs and sauce to combine everything nicely. Serve hot, garnishing each plate with more chopped parsley and a sprinkle of grated Parmesan cheese.
Enjoy your hearty, hands-off meal of Crockpot Spaghetti and Meatballs—perfect for busy weeknights and guaranteed to be a crowd pleaser!
Can I Use Frozen Meatballs in This Recipe?
Absolutely! If using frozen meatballs, you can place them directly in the crockpot without thawing. Just increase the cooking time by about 30 minutes to ensure they are heated through and reach a safe internal temperature.
How Can I Make This Dish Vegetarian?
To make this recipe vegetarian, substitute the ground beef with plant-based meat alternatives or cooked lentils. You can also create your own meatballs using breadcrumbs, mashed beans, and spices—just ensure they’re fully cooked before adding them to the sauce!
Can I Add Vegetables to the Sauce?
Yes! Feel free to add chopped bell peppers, onions, mushrooms, or zucchini to the sauce for extra flavor and nutrition. You can sauté them beforehand to enhance their sweetness, or just toss them in raw to cook along with the meatballs.
What’s the Best Way to Store Leftovers?
Store any leftover spaghetti and meatballs in an airtight container in the fridge for up to 3 days. For longer storage, freeze them in a freezer-safe container for up to 3 months. To reheat, simply thaw overnight in the fridge and warm gently on the stovetop or in the microwave.