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
Scale
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