Looking for a delicious and easy meal to make for your family or friends? Look no further than this Slow Cooker Spaghetti and Meatballs recipe! With rich flavors and minimal prep time, this dish is perfect for busy weeknights or special occasions.
Why You’ll Love This Recipe?
- The flavors in this dish are incredible, with a perfect blend of herbs and spices.
- This recipe requires minimal prep time, making it a great option for busy days.
- It’s perfect for meal prep – make a big batch and enjoy leftovers throughout the week!
Ingredient Notes:
- Canned tomato sauce (two 8 oz. cans): Adds a rich and savory base to the sauce.
- Can diced tomatoes: Adds texture and freshness to the sauce.
- Dried oregano and basil: Infuse the sauce with aromatic flavors.
- Onion powder and garlic powder or garlic cloves minced: Add depth of flavor.
- Sugar: Balances out the acidity of the tomatoes.
- Grated or shredded parmesan cheese: Adds a savory and nutty flavor.
- Bag frozen Italian meatballs (1 lb. bag): Convenient and flavorful protein option.
- Dried spaghetti (half of a pound box): Classic pasta choice for this dish.
Step-by-Step Instructions:
- In the slow cooker, combine the canned tomato sauce, diced tomatoes, oregano, basil, onion powder, garlic, and sugar. Stir to mix well.
- Add the frozen meatballs to the sauce mixture and stir to coat.
- Cook on low for 4-6 hours or on high for 2-3 hours, until the meatballs are cooked through.
- Cook the spaghetti according to package instructions.
- Serve the meatballs and sauce over the cooked spaghetti, sprinkled with parmesan cheese.
Helpful Tips:
- For a twist, try using turkey or chicken meatballs instead of beef.
- Add a splash of red wine for extra depth of flavor.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, simply microwave or heat on the stovetop until warmed through.
Expert Tips for the Best Results:
- For a fresher taste, add chopped fresh basil or parsley before serving.
- Use high-quality parmesan cheese for the best flavor.
- Don’t overcook the pasta – make sure it’s al dente for the perfect texture.
Serving Suggestions:
This dish pairs well with a simple green salad and a glass of red wine. For a complete meal, serve with garlic bread or roasted vegetables.
Storage and Reheating Tips:
To store leftovers, transfer the meatballs and sauce to an airtight container and refrigerate. Reheat in the microwave or on the stovetop until heated through. Add a splash of water if the sauce thickens too much.
Frequently Asked Questions:
- Can I use fresh meatballs instead of frozen? Yes, you can use homemade or store-bought fresh meatballs in this recipe.
- Can I use a different type of pasta? Yes, feel free to use any type of pasta you prefer.
- Can I make this recipe vegetarian? Yes, you can use vegetarian meatballs or swap the meatballs for mushrooms or lentils for a vegetarian version.
- Can I freeze this dish? Yes, you can freeze the meatballs and sauce in an airtight container for up to 3 months.
Conclusion:
Now that you have all the tips and tricks to make this delicious Slow Cooker Spaghetti and Meatballs recipe, give it a try and enjoy a comforting and satisfying meal. Don’t forget to share your feedback and let us know how it turned out!
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Slow Cooker Spaghetti and Meatballs Recipe
- Prep Time: 15 mins
- Cook Time: 6-8 hours
- Total Time: 6 hours 15 mins – 8 hours 15 mins
- Yield: 6 servings 1x
- Category: Main-course
- Method: Slow Cooking
- Cuisine: Italian
Description
This Slow Cooker Spaghetti and Meatballs recipe is a delicious and easy way to enjoy a classic Italian dish. The meatballs are cooked in a flavorful tomato sauce, making them tender and juicy, while the spaghetti absorbs all the delicious flavors as it cooks slowly in the sauce.
Ingredients
Tomato Sauce:
-
- 56 oz. canned tomato sauce (two 28-oz. cans)
- 14 oz. can diced tomatoes
- 2 Tbsp. dried oregano
- 1 Tbsp. dried basil
- 1 tsp. onion powder
- 2 tsp. garlic powder or 4 garlic cloves minced
- 1 Tbsp. sugar
- 2 Tbsp. grated or shredded parmesan cheese
Meatballs:
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- 26 oz. bag frozen Italian meatballs (26–32 oz. bag)
Spaghetti:
- 8 oz. dried spaghetti (half of a 1 pound box)
Instructions
- Prepare the sauce: In the slow cooker, combine the tomato sauce, diced tomatoes, oregano, basil, onion powder, garlic, sugar, and parmesan cheese.
- Add the meatballs: Place the frozen meatballs into the sauce, making sure they are evenly coated.
- Cook on low: Cover and cook on low for 6-8 hours, or until the meatballs are cooked through and tender.
- Cook the spaghetti: Cook the spaghetti according to package instructions until al dente. Serve the meatballs and sauce over the cooked spaghetti.
Notes
- You can add extra vegetables like bell peppers, onions, or mushrooms to the sauce for added flavor and nutrition.
- Feel free to use homemade meatballs instead of frozen for a more personalized touch.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 60 mg