This crockpot spaghetti and meatballs is a go-to comfort dish. You toss it all in one pot, let it do its thing, and come back to a hearty, cozy dinner that tastes like you spent hours cooking. It’s simple, full of flavor, and makes your whole kitchen smell amazing.
Why I Love This Recipe
I’ve been making this crockpot version for years, especially on busy days when I want a real meal without a lot of effort. The sauce gets rich and deep in flavor, and the meatballs stay tender and juicy. It’s just a classic, no-fail comfort food. And honestly? Nothing beats walking into your kitchen and smelling this after a long day.
- One pot = easy cleanup
- No browning needed ahead of time
- Cooks while you do anything else
- Feels like Sunday dinner without the effort
- Leftovers taste even better the next day
Servings and Cook Time
Serves: 4–6
Cook time: 5–6 hours total (hands-on time: 15 minutes)
What You’ll Need
For the meatballs:
- 1 lb ground beef (80/20)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried Italian seasoning
For the sauce:
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (6 oz) can tomato paste
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp sugar
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
For the pasta:
- 8 oz dry spaghetti
- 3 cups water
- 1 tbsp olive oil (to prevent sticking)
For garnish (optional):
- Grated Parmesan cheese
- Fresh parsley
Pro Tips
- Use ground beef with some fat (80/20) so the meatballs stay juicy
- Don’t overmix the meatball mixture — just enough to combine
- Break the spaghetti in half so it fits in the crockpot and cooks evenly
- Stir the pasta gently into the sauce so it doesn’t clump
- Add a splash of water before reheating leftovers to keep it saucy
Tools You’ll Need
- Large crockpot (6-quart)
- Mixing bowl
- Measuring cups and spoons
- Fork or spoon for mixing
- Tongs or pasta fork for serving
Substitutions and Variations
- Swap ground beef for ground turkey or chicken
- Use gluten-free breadcrumbs for a GF version
- Try whole wheat or gluten-free pasta
- Add crushed red pepper flakes for a kick
- Stir in baby spinach at the end for extra greens
Make Ahead Tips
- Mix and shape the meatballs ahead — store them in the fridge for up to 24 hours
- Combine the sauce ingredients the night before and store in a container in the fridge
- You can cook everything, refrigerate, then just reheat in the microwave or on low in the crockpot the next day
How to Make Crockpot Spaghetti and Meatballs
Step 1: Mix the Meatballs
In a large bowl, mix 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan, 1 large egg, 2 cloves minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried Italian seasoning. Mix just until combined — don’t overdo it.
Step 2: Shape the Meatballs
Use your hands or a small cookie scoop to form 1-inch meatballs. You should get around 18-20.
Step 3: Make the Sauce in the Crockpot
In the crockpot, add 1 (28 oz) can crushed tomatoes, 1 (15 oz) can tomato sauce, 1 (6 oz) can tomato paste, 1 tbsp olive oil, 2 cloves minced garlic, 1 tsp sugar, 1 tsp dried basil, 1 tsp dried oregano, and 1/2 tsp salt. Stir to combine.
Step 4: Add the Meatballs
Place the raw meatballs gently into the sauce. It’s okay if they touch but don’t pack them too tight.
Step 5: Cook on Low
Cover and cook on low for 4–5 hours, or until the meatballs are cooked through and tender.
Step 6: Add Spaghetti and Water
Break 8 oz of spaghetti in half and gently press into the sauce. Add 3 cups water and 1 tbsp olive oil. Stir gently to make sure noodles are covered in sauce.
Step 7: Cover and Cook Again
Cover and cook on high for 20–30 minutes, until pasta is tender. Stir halfway through to prevent sticking.
Step 8: Serve
Use tongs or a pasta spoon to gently mix and serve into bowls. Top with grated Parmesan and chopped parsley if you like.
Macros (Per Serving, based on 6 servings)
- Calories: 485
- Protein: 26g
- Carbs: 45g
- Fat: 23g
- Fiber: 4g
- Sugar: 7g
Why This Recipe Works (Quick Science)
Slow cooking allows the meatballs to release juices into the sauce, which deepens the flavor and keeps everything moist. The pasta cooks right in the sauce, soaking up that flavor instead of boiling in plain water. The tomato paste thickens the sauce while the olive oil helps everything come together smoothly without burning or drying out.
Common Mistakes
- Overmixing the meatball mixture — this makes them dense
- Not stirring pasta halfway — it’ll clump if left alone
- Cooking pasta too long — it can get mushy fast
- Adding too much water — stick to the 3 cups
- Using super lean meat — results in dry meatballs
What to Serve With
- Garlic bread or cheesy breadsticks
- A simple green salad with vinaigrette
- Roasted veggies like zucchini or broccoli
- A glass of red wine or sparkling water with lemon
FAQ
Can I use frozen meatballs?
Yes! Just drop them in frozen and cook on low for 6 hours instead of 4–5.
Can I cook the pasta separately?
You can, but the flavor won’t soak in the same way. Just add it to boiling salted water, cook till al dente, and stir in before serving.
Can I double the recipe?
Yes, if your crockpot is big enough (at least 8 quarts). Don’t overcrowd or the pasta won’t cook evenly.
How do I make it vegetarian?
Use plant-based meatballs and veggie broth instead of water for extra flavor.
Leftovers and Storage
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of water to loosen up the sauce. You can freeze just the meatballs and sauce (without pasta) for up to 3 months. Thaw and reheat, then add freshly cooked pasta.
Ready to Try It?
This crockpot spaghetti and meatballs is cozy, simple, and full of flavor. Make it once, and you’ll find yourself coming back to it again and again. Try it out and let me know how it went in the comments — and ask away if you run into any snags!