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–+ servings
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5 from 2 votes

Crockpot Spaghetti and Meatballs

Crockpot spaghetti and meatballs is a game changer! NO need to boil noodles when making this pasta dinner in your slow cooker. Homemade comfort food.
Prep Time15 minutes
Cook Time6 hours
Course: Entree, Main Course
Cuisine: American, Italian
Keyword: crockpot, homemade, meatballs, no boil, slow cooker, spaghetti
Servings: 10
Author: Justine

Equipment

  • 1 slow cooker

Ingredients

  • 2 lbs ground beef or use frozen meatballs
  • 1/4 c Italian bread crumbs
  • 1 egg
  • 1 tsp garlic salt
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 2 jars spaghetti sauce 24 oz. each jar
  • 1 c chicken broth or beef broth
  • 24 oz spaghetti noodles uncooked
  • 4 c mozzarella cheese shredded
  • parsley optional

Instructions

  • Pour one jar of spaghetti sauce into your crockpot.
  • Combine ingredients for meatballs (ground beef, egg, Italian bread crumbs, garlic salt, garlic powder and Italian seasoning) in a bowl well. Form balls that are about 1.5" in size. (or skip and use frozen meatballs, defrosted first in microwave)
  • Place formed meatballs in crockpot on top of sauce in one layer. Sprinkle 2 c of shredded mozzarella cheese on top of those, then pour second jar of spaghetti sauce on top of your cheese.
  • Cook on high for 3 hours or low for 6 hours (I prefer low and slow)
  • During the final hour of cooking add chicken broth and uncooked spaghetti noodles. Best way to do this is pour broth in, break noodles into thirds and gently submerge them on the top into the liquid.
  • Top with remaining cheese, put lid back on and during that last hour the noodles the noodles will become tender.
  • Garnish with parsley and serve!

Video

Nutrition

Serving: 3oz | Calories: 638kcal | Carbohydrates: 54g | Protein: 36g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 116mg | Sodium: 712mg | Potassium: 466mg | Fiber: 2g | Sugar: 2g | Vitamin A: 332IU | Vitamin C: 2mg | Calcium: 269mg | Iron: 3mg