Go Back
+ servings
meatball on spaghetti in gray bowl

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!
Course Main Course
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 6 hours 20 minutes
Total Time 6 hours 30 minutes
Servings 6
Calories 359kcal


  • 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


  • 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


  • 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 


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