Crockpot Spaghetti and Meatballs
Crockpot Spaghetti and Meatballs is an easy, hands-off dinner made with frozen meatballs, rich tomato sauce, and tender pasta stirred in right before serving.
Servings: 6
Ingredients
- 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. parmesan cheese grated or shredded
- 26 oz. bag frozen Italian meatballs (any 26–32 oz. bag)
- 8 oz. dried spaghetti (this is a half of a 1 pound box, cooked according to package directions)
Instructions
- Add the tomato sauce, diced tomatoes, seasonings, sugar, and parmesan cheese to the slow cooker.
- Add the frozen meatballs and stir.
- Cook on low for 5-8 hours.
- When you are almost ready to serve, cook the spaghetti noodles according to package directions.
- Drain the pasta and add to the sauce in the slow cooker.
- Stir and serve!
- Add additional parmesan cheese if desired.
Notes
Why is there sugar in this? There is sugar in premade spaghetti sauce from the store. Since we are making this from scratch, a touch of sugar is needed or the sauce will taste flat.
How to Store: Store as you would any leftovers, though keeping the sauce and spaghetti separate is best if freezing. Our rule of thumb is three days in the fridge or three months in the freezer.
Nutrition
Calories: 483kcal | Carbohydrates: 33g | Protein: 28g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 90mg | Sodium: 1449mg | Potassium: 1336mg | Fiber: 6g | Sugar: 13g | Vitamin A: 1279IU | Vitamin C: 26mg | Calcium: 136mg | Iron: 6mg
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