This crockpot spaghetti and meatballs is cozy, easy, and full of rich tomato flavor. You add everything to the slow cooker, let it simmer, then stir in the pasta near the end. It is simple comfort food with very little cleanup.
Servings: 6
Cook time: 4 hours on low or 2 hours on high
Total time: about 4 hours 15 minutes
Why I Love This Recipe
I love this recipe because it feels like the kind of dinner that saves the day. You do a little work up front, then the crockpot handles the rest. The sauce gets deep and rich as it cooks, and the meatballs stay tender.
- It uses simple pantry ingredients.
- The crockpot makes the sauce taste slow-simmered.
- The pasta cooks right in the sauce near the end.
- It is filling, warm, and easy to serve.
- It makes great leftovers.
What You’ll Need
- 24 frozen fully cooked meatballs
- 1 jar marinara sauce, 24 ounces
- 1 can crushed tomatoes, 28 ounces
- 3 cups low-sodium beef broth
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 12 ounces dry spaghetti, broken in half
- 1/2 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley
Tools Required
- Black oval crockpot
- Measuring cups
- Measuring spoons
- Cutting board
- Chef’s knife
- Wooden spoon or tongs
- Ladle
- Round serving bowls
Pro Tips
- Break the spaghetti in half so it fits and cooks more evenly.
- Stir the pasta halfway through its cooking time so it does not clump.
- Use fully cooked frozen meatballs for the safest and easiest result.
- Add extra broth only if the pasta looks too dry near the end.
- Do not add the pasta at the start, or it can turn mushy.
Recipe and Instructions
Step 1: Add the Sauce Ingredients
Place 1 jar marinara sauce, 1 can crushed tomatoes, 3 cups low-sodium beef broth, 1 small diced onion, 3 minced garlic cloves, 1 tablespoon olive oil, 1 teaspoon Italian seasoning, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes into the black oval crockpot. Stir until the sauce looks smooth and mixed.
Step 2: Add the Meatballs
Add 24 frozen fully cooked meatballs into the sauce. Gently press them down so they are mostly covered.
Step 3: Slow Cook
Cover the crockpot. Cook on low for 4 hours or high for 2 hours, until the meatballs are hot and the sauce tastes rich.
Step 4: Add the Spaghetti
Remove the lid. Stir in 12 ounces dry spaghetti, broken in half. Press the pasta under the sauce as much as you can. Cover and cook on high for 25 to 35 minutes, stirring once halfway through.
Step 5: Finish with Cheese and Parsley
When the spaghetti is tender, stir in 1/2 cup grated parmesan cheese. Sprinkle 2 tablespoons chopped fresh parsley on top.
Step 6: Serve
Spoon the spaghetti and meatballs into round bowls. Add more parmesan if you like.
Why This Recipe Works Quick Science
The crockpot gives the sauce time to build flavor. The onion and garlic soften slowly, which makes the sauce taste sweeter and richer. The meatballs release flavor into the sauce as they heat. The pasta cooks right in the liquid, so it soaks up the tomato and broth instead of plain water.
Macros Information
Approximate per serving:
- Calories: 520
- Protein: 25g
- Carbs: 62g
- Fat: 19g
- Fiber: 6g
- Sugar: 10g
Common Mistakes
- Adding pasta too early. It can get mushy.
- Not stirring the pasta halfway. It may stick together.
- Using too little liquid. Spaghetti needs enough sauce and broth to soften.
- Cooking too long after adding pasta. Check it at 25 minutes.
- Tilting the crockpot lid too much. This lets heat escape.
Substitutions and Variations
- Use turkey meatballs instead of beef meatballs.
- Use chicken broth instead of beef broth.
- Add diced bell pepper with the onion.
- Use whole wheat spaghetti, but add a splash more broth if needed.
- Add more red pepper flakes for heat.
- Use mozzarella on top for a cheesy finish.
Make Ahead Tips
You can mix the sauce ingredients in the crockpot insert the night before. Cover and keep it in the fridge. Add the meatballs when you are ready to cook.
Do not add the spaghetti until the end of cooking.
What to Serve With
- Garlic bread
- Caesar salad
- Roasted broccoli
- Green beans
- Simple side salad
- Steamed peas
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave with a splash of broth or water. Stir halfway through so the pasta warms evenly.
Freeze leftovers for up to 2 months, but the pasta may be softer after thawing.
FAQ
Q: Can I use raw meatballs?
A: I recommend fully cooked meatballs for this recipe. Raw meatballs need more careful timing and food safety checks.
Q: Can I use fresh meatballs?
A: Yes, as long as they are fully cooked before going into the crockpot.
Q: Can I cook the spaghetti separately?
A: Yes. Cook it on the stove, then stir it into the sauce right before serving.
Q: Why did my pasta get mushy?
A: It likely cooked too long. Add pasta near the end and start checking it at 25 minutes.
Q: Can I double this recipe?
A: Yes, but use a large crockpot. You may need extra broth and a little more time for the pasta.
Final Thoughts
This crockpot spaghetti and meatballs is easy, warm, and so comforting. It is the kind of meal that makes the kitchen smell amazing and brings everyone to the table. Try it, enjoy it, and leave a comment with how it turned out or any questions you have.