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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 minutes
Cook Time 6 hours hours 20 minutes minutes
Total Time 6 hours hours 30 minutes minutes
Servings 6
Calories 359 kcal
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: 359 kcal | Carbohydrates: 49 g | Protein: 27 g | Fat: 6 g | Saturated Fat: 2 g | Cholesterol: 76 mg | Sodium: 1159 mg | Potassium: 955 mg | Fiber: 4 g | Sugar: 10 g | Vitamin A: 767 IU | Vitamin C: 11 mg | Calcium: 80 mg | Iron: 5 mg