Slow Cooker Spaghetti Meatballs
Experience the ultimate comfort food with this Slow Cooker Spaghetti Meatballs recipe—a one-pot wonder that combines tender, flavor-packed meatballs and perfectly cooked spaghetti in a rich marinara sauce. Made with a blend of ground beef and Italian sausage for a savory depth, these meatballs are enriched with Parmesan cheese, garlic, and Italian seasoning, then gently seared to lock in flavor before being slow-cooked to perfection. As a time-saving bonus, uncooked spaghetti is simmered directly in the slow cooker alongside the meatballs, absorbing the sauce for maximum flavor. With minimal prep and easy cleanup, this hearty dish is ideal for weeknight dinners or cozy family gatherings. Garnish with fresh basil and extra Parmesan for a restaurant-quality meal that’s sure to become a household favorite.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Italian sausage
- 0.5 cup Breadcrumbs
- 0.25 cup Milk
- 0.25 cup Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 1 tsp Italian seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper, ground
- 1 tbsp Olive oil
- 24 oz Marinara sauce
- 1 lb Spaghetti, uncooked
- 4 cups Water
- 2 tbsp Fresh basil, chopped (optional garnish)
- 0.25 cup Parmesan cheese, grated (for serving)
Instructions
In a large mixing bowl, combine the ground beef, Italian sausage, breadcrumbs, milk, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Mix gently with your hands until well combined.
Form the meat mixture into golf-ball-sized meatballs (approximately 1.5 inches in diameter). You should end up with around 20 meatballs.
Heat the olive oil in a large skillet over medium heat. Sear the meatballs in batches for 1-2 minutes on each side, just until browned. This step locks in flavor and helps the meatballs hold their shape.
Transfer the seared meatballs to the slow cooker. Pour the marinara sauce over the meatballs, ensuring they are fully submerged.
Cover the slow cooker with the lid and cook on LOW for 4-5 hours (or HIGH for 2-3 hours) until the meatballs are fully cooked and tender.
About 30 minutes before serving, break the spaghetti noodles in half and add them to the slow cooker, along with the 4 cups of water. Stir gently to combine and ensure the pasta is submerged in the liquid.
Re-cover the slow cooker and cook on HIGH for 25-30 minutes, stirring halfway through to prevent the pasta from sticking together. Check the spaghetti for doneness before serving.
Once ready, serve the spaghetti and meatballs topped with fresh basil and additional grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
4432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 206.1 g | 264% | |
| Saturated Fat | 75.9 g | 380% | |
| Polyunsaturated Fat | 14.6 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 7523 mg | 327% | |
| Total Carbohydrate | 417.3 g | 152% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 36.1 g | ||
| Protein | 229.5 g | 459% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 1315 mg | 101% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 3048 mg | 65% | |
*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.
