Crockpot Spaghetti And Meatballs
Experience the ultimate weeknight comfort with this effortless Crockpot Spaghetti and Meatballs. By combining premium beef meatballs with a savory, herb-infused tomato sauce directly in the slow cooker, you achieve a deep, simmered flavor without the hassle of multiple pots. This one-pot wonder uses pasta cooked directly in the sauce, ensuring every strand is perfectly coated and infused with flavor. It is a hearty, budget-friendly meal that is perfect for busy families looking for a stress-free dinner that tastes like it spent all day on the stove.
- Prep Time: 10
- Cook Time: 210
- Total Time: 220
- Yield: 4 servings
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian-American
- Diet: Halal-friendly
Ingredients
1 lb frozen beef meatballs (pre-cooked)
24 oz marinara sauce
2 cups beef broth
1 tsp dried oregano
1 tsp dried basil
1 tsp honey
1 tbsp balsamic vinegar
3 cloves garlic, minced
8 oz spaghetti noodles
Fresh parsley for garnish
Parmesan cheese for serving
Instructions
Place the frozen meatballs into the bottom of a 6-quart slow cooker
Pour the marinara sauce, beef broth, minced garlic, herbs, honey, and balsamic vinegar over the meatballs
Stir gently to combine ingredients
Cover and cook on high for 3 hours or low for 5 hours
Break the spaghetti noodles in half and add them to the slow cooker, pushing them into the sauce
Cover and cook for an additional 20-30 minutes until the pasta is al dente
Stir the pasta into the sauce before serving
Garnish with fresh parsley and grated parmesan cheese
Notes
Ensure all pasta is submerged in the liquid to cook evenly. If using high-starch pasta, you may need an extra splash of broth. Store leftovers in an airtight container for up to 3 days.
Find it online: https://cookingwithramsay.com/crockpot-spaghetti-and-meatballs/