Crock Pot Spaghetti and Meatballs
Transform your weeknight dinner routine with this comforting Crock Pot Spaghetti and Meatballs recipe, a one-pot wonder that delivers rich, homemade flavor with minimal effort. Featuring tender, flavorful meatballs made from a savory blend of ground beef, Italian sausage, Parmesan, and Italian herbs, this dish is slow-cooked to perfection in marinara sauce for maximum depth of taste. The spaghetti cooks right in the crock pot, soaking up all the hearty goodness, making it an easy, fuss-free meal with fewer dishes to clean. Perfect for feeding a family, this recipe is an ideal blend of convenience and classic Italian-American comfort food. Garnish with fresh basil and extra Parmesan for a touch of elegance, and watch this cozy, crowd-pleasing meal become a new household favorite. Keywords: Crock Pot Spaghetti and Meatballs, slow cooker dinner recipes, easy pasta dinner, one-pot spaghetti, comfort food recipes.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Italian sausage
- 0.5 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 large Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried parsley
- 4 cups Marinara sauce
- 2 cups Water
- 12 ounces Spaghetti
- 1 tablespoon Olive oil
- 2 tablespoons Fresh basil (optional, for garnish)
- 0.25 cup Grated Parmesan cheese (optional, for serving)
Instructions
In a large bowl, combine ground beef, Italian sausage, breadcrumbs, grated Parmesan cheese, egg, garlic powder, salt, black pepper, and dried parsley. Mix thoroughly with your hands until well combined.
Roll the mixture into golf ball-sized meatballs (about 1 to 1.5 inches in diameter). You should have approximately 18-20 meatballs.
Heat the olive oil in a skillet over medium heat. Sear the meatballs for 1-2 minutes per side until browned all over. This step is optional but enhances the flavor.
Pour 2 cups of marinara sauce into the bottom of the crock pot. Place the meatballs on top of the sauce in a single layer.
Pour the remaining 2 cups of marinara sauce over the meatballs, ensuring they are fully covered.
Add the water to the crock pot, pouring it around the edges to avoid disturbing the sauce layers.
Cover the crock pot with the lid and cook on LOW for 4 hours or HIGH for 2.5 hours.
After the cooking time, gently stir the sauce and meatballs. Break the spaghetti in half and submerge it into the sauce, ensuring it is fully covered. Add a splash more water if needed to ensure proper cooking.
Replace the lid and cook on LOW for an additional 30-40 minutes, stirring once halfway through, until the spaghetti is tender.
Once cooked, serve the spaghetti and meatballs hot, garnished with fresh basil and additional grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
3342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.5 g | 263% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 14.5 g | ||
| Cholesterol | 749 mg | 250% | |
| Sodium | 7805 mg | 339% | |
| Total Carbohydrate | 188.3 g | 68% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 29.7 g | ||
| Protein | 182.4 g | 365% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 1158 mg | 89% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2152 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
