Slow Cooked Spaghetti and Meatballs
Transform your dinner routine with this comforting Slow Cooked Spaghetti and Meatballs recipe, featuring tender, flavor-packed meatballs simmered in a rich, homemade tomato-basil sauce. Perfectly seasoned with garlic, Parmesan cheese, and Italian herbs, the meatballs are seared to golden perfection before slow cooking to ensure maximum flavor. The hearty sauce, slowly developed with crushed tomatoes, onion, and a touch of sugar for balance, complements the al dente spaghetti beautifully. Ideal for family dinners or entertaining, this dish is easy to prepare, yet tastes like an all-day kitchen creation. Garnish with fresh parsley and extra Parmesan for a stunning finish. Whether you're looking for classic comfort food or a crowd-pleasing meal, this recipe hits all the right notes! Keywords: slow cooker spaghetti and meatballs, easy meatball recipe, Italian comfort food recipe.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 1 cup Breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 1 Egg
- 3 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons Olive oil
- 800 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 medium Onion, diced
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Sugar
- 400 grams Spaghetti
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, 1 minced clove of garlic, salt, black pepper, and Italian seasoning. Mix well with your hands until combined.
Roll the mixture into golf ball-sized meatballs and set them aside on a plate.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Sear the meatballs in batches until browned on all sides. Transfer them to your slow cooker.
In the same skillet, add the diced onion and cook until soft and translucent (about 3-4 minutes). Stir in the remaining minced garlic and cook for another 30 seconds until fragrant.
Add the canned crushed tomatoes, tomato paste, dried basil, dried oregano, and sugar to the skillet. Stir to combine and bring to a gentle simmer. Taste and adjust salt if needed.
Pour the tomato sauce evenly over the meatballs in the slow cooker.
Cover and cook on low for 4 hours, or until the meatballs are tender and the sauce has thickened.
When ready to serve, cook the spaghetti according to package instructions until al dente. Drain and set aside.
Serve the meatballs and sauce over the cooked spaghetti. Garnish with chopped parsley and extra Parmesan cheese, if desired.
Nutrition Facts
Calories |
3102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.4 g | 203% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 586 mg | 195% | |
| Sodium | 6234 mg | 271% | |
| Total Carbohydrate | 278.1 g | 101% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 57.3 g | ||
| Protein | 168.6 g | 337% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 909 mg | 70% | |
| Iron | 33.2 mg | 184% | |
| Potassium | 4849 mg | 103% | |
*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.
