Need a dinner that takes minimal work and uses minimal ingredients but yields maximum results? This ultra family-friendly Slow Cooker Spaghetti and Meatballs will be on repeat at your house!
Meatballs the size of your head! This is the kind of food that makes family dinners and family memories.
This recipe has a lot of options, from making everything from scratch to using pre-prepped ingredients to even using store bought. It’s all about what works for you to be able to get a dinner on the table that will bring your family together. Because in the end that’s what really counts.
And is there a kid on the planet that doesn’t love spaghetti and meatballs? Well, admittedly one of mine. Actually, to be accurate, she likes spaghetti and meatballs, she just doesn’t like the sauce. So I do what any good mom would do and I wash off the sauce by putting her food in a colander. #winning
Ingredient Notes
- Use a lean ground beef (93%)
- You can use whole wheat or regular spaghetti noodles
- This recipe has not been tested with gluten-free noodles, so I can’t speak to results
- I prefer tomato basil pasta sauce, but use what your family loves
- After a lot of testing, I find panko breadcrumbs soaked in milk to be the best filler for meatballs
Preparation Notes
- Mix meatball ingredients together being careful not to overwork the mixture
- Use your hands to mix so that the ingredients are dispersed evenly
- Divide meat into 6 portions and roll each into a ball shape and place in slow cooker
- Cook meatballs first until they are cooked through then remove and cover
- Break noodles to fit in slow cooker and add to sauce along with water
- Stir every 5-10 minutes until noodles are cooked
Equipment Notes
- Use a 4 quart or larger slow cooker
Recipe Notes
- Non-dairy milk can be substituted for regular milk in the meatballs
- If making meatballs ahead to freeze, try setting them on a parchment lined baking sheet and letting them freeze for an hour or two and then transfer to a baggie so that they don’t stick together
How To Prep Ahead
- Make meatballs and store in fridge or freezer until ready to use (make sure they are fully thawed before cooking in slow cooker)
How To Store Leftovers
How To Store Leftovers- Let cool completely then store in air tight containers in fridge up to 3 days
Love spaghetti and meatballs? You might also love my spaghetti and chicken meatballs!
Slow Cooker Spaghetti and Meatballs
Need a dinner that takes minimal work and uses minimal ingredients but yields maximum results? This ultra family-friendly Slow Cooker Spaghetti and Meatballs will be on repeat at your house!
Print Pin RatePrep Time: 10 minutes
Cook Time: 6 hours 20 minutes
Total Time: 6 hours 30 minutes
Servings: 6
Calories: 359kcal
Equipment
Ingredients
- ½ cup panko bread crumbs
- ½ cup milk
- 1 pound lean ground beef ((at least 93% lean))
- 1 egg
- 2 teaspoons dried parsley
- 1 teaspoon dried Italian seasoning blend
- ½ teaspoon salt
- ¼ teaspoon pepper
- 4 cups spaghetti sauce
- 10 oz spaghetti noodles (uncooked)
- 1/2 cup hot water
- Parmesan cheese for serving (optional)
Instructions
- Using hands, mix all meatball ingredients in a large bowl
- Once well mixed, divide into six equal portions and roll into meatballs. Place in bottom of slow cooker
- Add sauce and cover and cook on high for 3-4 hours or low for 6-8 until meatballs cooked through (internal temp of 165 degrees)
- Remove meatballs and cover to keep warm
- Coat noodles with sauce, then top with water
- Let cook for 10-20 minutes (depending on slow cooker temp) and stir occasionally until noodles are done
- Serve with meatballs and Parmesan cheese if desired
Notes
- Substitute non-dairy milk for regular milk in the meatballs
- To prep ahead for freezing, set meatballs on parchment lined baking sheet, let freeze for an hour or two, transfer to a baggie to prevent sticking
- Make meatballs and store in fridge or freezer until ready to use (make sure they are fully thawed before cooking in slow cooker)
- Let cool completely, store in air tight containers in fridge up to 3 days
Nutrition
Calories: 359kcal | Carbohydrates: 49g | Protein: 27g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 76mg | Sodium: 1159mg | Potassium: 955mg | Fiber: 4g | Sugar: 10g | Vitamin A: 767IU | Vitamin C: 11mg | Calcium: 80mg | Iron: 5mg
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One pound of meat will yield six, 6 ounce meatballs?
Thank you for the catch, Melanie! I made a few adjustments to the recipe and neglected to update this. It should be fixed now.
Just a note to anyone who is gluten free… we used gluten free panko break crumbs with success, but I do not recommend cooking your noodles in the sauce (they are too absorbent). Instead, I would recommend cooking your gluten free noodles in water to al dente and then adding them to the sauce to finish up. Will definitely be making this again – thanks!
Thanks so much Ellery! These are great tips! I’ve yet to find a gluten free noodle that works well int he slow cooker but I will keep looking!!
Would the cooking time change if the meatballs are smaller? I normally yield 14-16 meatballs when using my meatball recipe (which had 1 lb ground meat, 2 eggs, 1 cup Romano cheese 1/2 cup breadcrumbs & seasonings).
Hi Rebecca, I would shave off 30 minutes or so to your cook time to start. If you are able to keep an eye on it that would be the best way to determine the appropriate time with smaller meatballs. I hope you enjoy the recipe!
This sounds lovely. Going to give this a go. thanks for sharing this recipe.
Simon
This pasta looks amazing!
Thanks!! I just checked out your latest pasta creation and I love the addition of spinach and tomatoes to a simple pasta dinner! My kind of meal 🙂