Slow Simmered Spaghetti and Meatballs Crock Pot
Elevate your pasta night with this 'Slow Simmered Spaghetti and Meatballs Crock Pot' recipe—a comforting and flavorful dinner that practically cooks itself! This one-pot wonder combines tender seared beef and pork meatballs, slow-simmered in a rich marinara and broth sauce, with perfectly cooked spaghetti for an irresistibly hearty meal. The secret to this dish's incredible depth of flavor lies in the slow cooking process, which allows the meatballs to infuse the sauce with their savory goodness. With just 20 minutes of prep, your crock pot does all the heavy lifting, creating a satisfying and family-friendly dinner ready to serve in about 4 hours. Garnish with a sprinkle of fresh parsley and Parmesan for a restaurant-quality finish. Ideal for busy weeknights or cozy gatherings, this recipe is a true celebration of Italian-inspired comfort food!
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Recipe Information
Ingredients
- 1 pound Ground beef (80/20 mix)
- 0.5 pound Ground pork
- 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 oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Crushed red pepper flakes (optional)
- 1 tablespoon Olive oil
- 12 ounces Spaghetti (uncooked)
- 4 cups Marinara sauce
- 1 cup Chicken or beef broth
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
In a large bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, egg, garlic powder, salt, black pepper, dried oregano, dried basil, and crushed red pepper flakes (if using). Mix gently with your hands until just combined. Do not overmix.
Shape the meat mixture into 1.5-inch meatballs and set aside on a plate or baking sheet. This should make about 16-18 meatballs.
Heat olive oil in a large skillet over medium heat. Sear the meatballs on all sides until browned but not fully cooked. This step helps lock in flavor and keeps the meatballs tender. Transfer the seared meatballs to the crock pot.
Add the marinara sauce and broth to the crock pot, ensuring the meatballs are completely submerged in the sauce. Stir gently to combine.
Cover the crock pot with the lid and cook on low for 4 hours or until the meatballs are fully cooked and tender.
About 30 minutes before serving, break the spaghetti in half and add it to the sauce in the crock pot. Stir gently to ensure the pasta is fully submerged. Replace the lid and cook for another 25-30 minutes, stirring occasionally, until the spaghetti is tender.
Once the spaghetti is cooked, taste the sauce and adjust seasoning if needed. Serve hot, garnished with fresh parsley and additional Parmesan cheese if desired.
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 874 mg | 38% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.5 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 100 mg | 8% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 466 mg | 10% | |
*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.
