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!
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
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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
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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