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two plates filled with spaghetti topped with meatballs and red sauce next to a tossed salad in a white bowl
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Slow Cooker Meatballs and Tomato Cream Sauce

Is there a better family-friendly meal than classic meatballs and creamy red sauce with pasta? Add frozen meatballs to the slow cooker with a simple, homemade sauce to simmer away for the ultimate cozy meal. Use this easy recipe combination to spark your own flavor inspirations!
Course Main Course
Cuisine American, Italian
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6 servings
Calories 338kcal
Author Jennifer Draper

Equipment

  • Slow Cooker

Ingredients

  • 24 oz precooked frozen meatballs
  • 1 can 28 oz crushed tomatoes
  • 1 can 8 oz tomato sauce
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon honey
  • 1/4 cup heavy cream

Instructions

  • Put sauce ingredients (except for heavy cream) in slow cooker and stir to combine
  • Add frozen meatballs
  • Cover and cook until heated through (the meatballs are already fully cooked, so you just need to warm them through), about 2-4 hours on high or 4-8 hours on low
  • Add heavy cream to slow cooker and stir to combine
  • Serve with pasta or as desired

Notes

  • Store leftover meatballs and sauce in an airtight container in the fridge for up to 3 days. Reheat in a saucepan or the microwave, stirring in intervals.
  • Previously frozen meatballs should not be frozen again.
  • Substitute other frozen meatball varieties and sauce combinations.

Nutrition

Calories: 338kcal | Carbohydrates: 2g | Protein: 20g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 93mg | Sodium: 455mg | Potassium: 347mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg