A comforting dish combines tender meatballs and rich tomato sauce, all cooked low and slow for maximum flavor. Perfect for busy days when you want a hearty, homemade meal without the fuss.
Prep Time15 min
Cook Time4 hr
Total Time4 hr 15 min
Difficulty
Hard
Tips For Best Results
Brown the meatballs before adding them to the slow cooker for extra flavor and better texture.
Use low heat for a longer cooking time to keep the meatballs tender and prevent the sauce from drying out.
Stir gently halfway through cooking to keep everything evenly coated and avoid sticking.
Ingredients
0/15
Why This Recipe Is So Tasty
Perfect for busy days because it requires very little hands-on time. The slow cooker does most of the work, allowing flavors to develop deeply. It’s comforting, hearty, and great for feeding a crowd or meal prepping.
Directions
Blend the crushed tomatoes, Parmesan, oregano, basil, garlic powder, and a bay leaf right in your slow cooker to make the sauce. In a separate bowl, combine the ground beef, bread crumbs, Parmesan, egg, garlic powder, parsley, Italian seasoning, and pepper. Use your hands to gently mix everything together until it’s all well combined. Roll the mixture into small meatballs, about an inch in size, and carefully drop them into the sauce. Give it a little stir to make sure the meatballs are coated, then cover the slow cooker. Let it cook on low for anywhere between 4 to 8 hours, until the meatballs are cooked through — they should reach an internal temperature of 165°F. When you’re almost ready to eat, bring a big pot of salted water to a boil and cook your spaghetti until it’s just tender but still has a bit of bite, about 12 minutes. Drain the pasta, then serve it topped with the meatballs and sauce.
339
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Best Ways To Serve
Serve with a side of garlic bread or a fresh green salad to balance the richness of the sauce. Sprinkle some grated Parmesan cheese and fresh basil on top for added flavor. A glass of red wine pairs nicely if you want to elevate the meal.
How To Store For Later
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened too much. This dish also freezes well—just thaw overnight before reheating.
Frequently Asked Questions
Can I use frozen meatballs instead of making my own?
Yes, you can use frozen meatballs. Just add them to the sauce and cook on low for 4 to 6 hours until heated through.
What can I substitute for Parmesan cheese in the sauce?
You can use Pecorino Romano or omit it if needed, but Parmesan adds a nice flavor and richness.
Can I prepare this recipe on high instead of low?
Yes, cooking on high will take about 2 to 3 hours, but check that the meatballs reach 165°F for safety.
How do I prevent the meatballs from falling apart in the slow cooker?
Gently mix the meatball ingredients and roll them firmly but not too tight; avoid stirring too much once they’re in the sauce.
Can I add vegetables to the sauce?
Yes, chopped onions, bell peppers, or mushrooms can be added at the start to cook with the sauce.
Is it necessary to cook the spaghetti separately?
Yes, cook the spaghetti in boiling water just before serving to keep it from getting mushy.
Can I double the recipe for a larger batch?
Yes, but make sure your slow cooker is large enough to cook everything evenly.
How long can leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
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