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A serving bowl of crock pot spaghetti topped with meatballs and grated cheese.
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Crock Pot Spaghetti

This crock pot spaghetti is homemade beef meatballs that are simmered in tomato sauce, then tossed with spaghetti to make an easy and hearty meal. A slow cooker comfort food classic that's always a hit with both kids and adults!
Course Main
Cuisine Italian
Keyword crock pot spaghetti, slow cooker spaghetti
Prep Time 15 minutes
Cook Time 4 hours 20 minutes
Total Time 4 hours 35 minutes
Servings 6
Calories 537kcal
Author Sara Welch

Ingredients

For the meatballs and sauce

  • 1 1/2 pounds ground beef I use 90% lean
  • 3/4 cup Italian style breadcrumbs
  • 3 tablespoons chopped fresh parsley
  • 1 1/2 teaspoons minced garlic
  • 1 egg
  • 1/3 cup grated parmesan cheese
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • cooking spray
  • 28 ounce jar marinara sauce
  • 16 ounce can crushed tomatoes
  • 15 ounce can tomato sauce

For assembly

  • 12 ounces spaghetti noodles cooked in salted water according to package directions
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons chopped parsley

Instructions

  • Preheat the broiler. Coat a baking sheet with cooking spray.
  • Place the ground beef, breadcrumbs, parsley, garlic, egg, parmesan cheese, salt and pepper in a bowl. Mix until well combined. If it's hard to get everything to blend together, add a little water, a teaspoon at a time, until a smooth mixture forms.
  • Shape the meat into 1 inch meatballs and place in a single layer on the prepared baking sheet.
  • Broil the meatballs until browned, about 8-10 minutes.
  • Place the meatballs in the bottom of the crock pot. Add the marinara sauce, crushed tomatoes and tomato sauce and stir gently to combine.
  • Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  • Add the cooked spaghetti to the crock pot, then toss gently to coat the pasta with the sauce.
  • Sprinkle with parmesan cheese and parsley, then serve.

Video

Notes

If you prefer to cook the spaghetti directly in the crock pot, break the dry noodles in half and add them during the last 30 minutes of the cooking time with 3/4 cup of liquid such as chicken broth, beef broth or water. This will produce a softer noodle than what you'd get if you pre-cook the noodles in boiling water.

Nutrition

Calories: 537kcal | Carbohydrates: 60g | Protein: 39g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 110mg | Sodium: 789mg | Potassium: 1402mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1166IU | Vitamin C: 21mg | Calcium: 190mg | Iron: 7mg