Description
This Slow Cooker Spaghetti and Meatballs Recipe is a convenient and delicious meal that the whole family will love. The homemade sauce is rich and flavorful, paired with tender meatballs and perfectly cooked spaghetti.
Ingredients
Units
Scale
Main 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 and Pasta:
- 26 oz. bag frozen Italian meatballs
- 8 oz. dried spaghetti
Instructions
- Prepare Sauce: Combine tomato sauce, diced tomatoes, oregano, basil, onion powder, garlic, sugar, and parmesan in the slow cooker.
- Add Meatballs: Stir in frozen meatballs until coated.
- Cook: Cover and cook on low for 5 to 8 hours.
- Cook Pasta: Cook spaghetti separately and add to slow cooker before serving.
- Serve: Dish out spaghetti and meatballs, garnish with parmesan and herbs.
Notes
- Why is there sugar in this?: Sugar balances acidity in homemade sauce.
- How to Store: Store leftovers in airtight containers, keeping sauce and pasta separate for freezing.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 60 mg