Crock Pot Spaghetti and meatballs is always a family favorite for us. What I love about this recipe is I can just throw it together and let it cook all day while I'm busy either working, or out with the kids! Then come home to that beautiful smell .... and everyone shouts, "Yay, Spaghetti Meatballs!!"
This is a classic pasta recipe that the whole family loves and cooking in the slow cooker really adds so much flavor as well as cutting down on the prep time.
Next time try my Pastalaya recipe - it's a reader favorite, as well as a family favorite! Or this Slow Cooker Buffalo Chicken Chili Recipe.
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Crockpot Spaghetti is a great recipe that the whole family enjoys and that due to the ability to simmer a good tomato sauce I feel is best cooked in the crock pot.
Groceries you'll need: Ingredients
- Ground Beef (or ground venison)
- Sweet Italian Sausage, casing removed
- Breadcrumbs, seasoned
- Eggs, large
- Tomato Sauce
- Parmesan Cheese
- Italian Seasoning
- Parsley, fresh
- Worcestershire Sauce
- Chopped Tomatoes (with basil)
- Green Bell Pepper
- Sweet Onion
- Celery
- Garlic
- Carrots
- Bay Leaves
- Dry Spaghetti noodles
- Olive Oil
- Salt and peper
See recipe card for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Pour the sauce and all other ingredients to the crock pot, stir to combine and turn on to the high setting.
- Step 2: In a large bowl, add all the meatball ingredients and mix together using your hands (wear gloves or make sure to wash your hands well afterward).
- Step 3: Form balls of meat using your hands, about 1-½" in diameter.
- Step 4: In a large hot skillet add the meatballs and cook until brown on all sides.
- Step 5: Add the meatballs to the slow cooker, stir carefully then put on the lid. Turn down to the low setting and cook for 6 hours.
- Step 6: Cook the spaghetti noodles until just al dente and serve with the meatballs and sauce on top, with some garlic bread on the side.
Hint: Once the meatballs are formed, if you have time you can refrigerate for an hour. This will help them to hold their form better during the browning process. You could even refrigerate over night - this will make it much easier to get your spaghetti and meatballs ready in the morning, if yours is a busy one! It is not necessary though, this meatball recipe has them binding well and not falling apart!
Recipe variations and substitute ideas
- Turkey - instead of ground beef, you could use this recipe for leftover turkey during Thanksgiving or Christmas and have a delicious Turkey Spaghetti dish! Add the leftover turkey one hour before the end of the cooking time.
- Sugar - use sugar instead of the carrots to reduce the acidity.
- Vegetarian - replace the sausage and ground meat with a more plant based ingredient.
- Beef Broth - add some beef broth to change up the taste of the tomatoes (some people do this... I'm not a fan, but each their own)
- Deluxe - add more different cheeses to the meatballs (not just parmesan) - e.g. romano, gruyere, mozzarella cheese
- Noodles - these homemade meatballs and sauce can be put on pretty much any noodle. If you have a favorite you prefer, to spaghetti, go right ahead!
- Spicy - Sometimes I add a can of rotel (tomatoes and chilies) in place of the plain tomatoes, it imbues a little heat and adds a little something extra to this awesome dish.
- Frozen Meatballs - if you're really short on time.
Necessary gear: Equipment
I used a 7 quart slow cooker for this recipe. I have actually included an affiliate link in the recipe card below if you want more information on this.
How to store leftovers
Once allowed to cool completely this dish will need to be stored in the refrigerator in an airtight container for up to 4 days.
This spaghetti sauce tastes better the longer it sits. After it has been in the refrigerator a few days, freeze the leftovers (if you have any) in portions. That way you, if you're looking for a quick meal, pull out a quick portion to heat up!
More crock pot recipes I think you'll love
- Pinto Beans
- Venison Chili
- Chicken and Gravy
- Jiffy Corn Casserole
- Spaghetti and Meatballs
- Hash Brown Casserole
- Tri Tip Roast
- Kielbasa and Baked Beans
- Buffalo Chicken Chili
- Cajun 15 Bean Soup
This Italian Monkey Bread pairs great with this spaghetti recipe.
Mel's kitchen notes
I add the carrots in this dish for two reasons. First, it's a great natural way to reduce the acidity of the tomatoes and add a little sweetness. Second, perfect for getting some more veggie goodness into my family. I have a couple of none-vegetable eating fussy eaters that wouldn't touch a carrot with a 9 foot pole. At least this is a way of adding it to their diet! Top mom-tip!
Frequently asked questions: FAQs
It is a tricky one - I find as long as I don't stir too often they hold up pretty well. Searing them first really helps.
It's the perfect flavors of tomatoes and Italian seasoning together with the meat texture and the comforting filling feeling of the pasta. It all just marries together perfectly.
Crock Pot Spaghetti and Meatballs
Video
Equipment
Ingredients
- 2 Pounds Ground Beef
- 1 Pound Sweet Italian Sausage casing removed
- 1 Cup Plain Breadcrumbs
- 2 Each Large Eggs
- 2 Tablespoons Tomato Sauce for meatballs
- ½ Cup Parmesan Cheese grated
- 1 Tablespoon Italian Seasoning
- 1 Tablespoon Fresh Parsley fresh
- 1 Tablespoon Worcestershire Sauce
- 2 (29 Ounce) Cans Tomato Sauce
- 2 (15 Ounce) Cans Diced Tomatoes
- 1 Each Green Bell Pepper finely chopped
- 1 Each Sweet Onions finely chopped
- 1 Rib Celery finely chopped
- 2 Tablespoons Garlic minced
- 2 Each Carrots very finely chopped
- 3 Each Bay Leaves
- 1 Pound Dry Spaghetti
- 2 Tablespoons Olive Oil
- 1 Tablespoon Salt
- ½ Tablespoon Black Pepper
Instructions
- Take Italian Sausage out of skin and mix with ground beef1 Pound Sweet Italian Sausage, 2 Pounds Ground Beef
- In a bowl mix meat, breadcrumbs, eggs, Worcestershire Sauce, 1 tablespoon Italian Seasoning, ½ tablespoon Parsley, 2 tablespoon of Tomato Sauce and Parmesan Cheese. Mix well then form meatballs to your preferred size.1 Cup Plain Breadcrumbs, 2 Each Large Eggs, 2 Tablespoons Tomato Sauce, 1 Tablespoon Italian Seasoning, 1 Tablespoon Fresh Parsley, 1 Tablespoon Worcestershire Sauce, ½ Cup Parmesan Cheese
- Add olive oil to a skillet and brown the meatballs.2 Tablespoons Olive Oil
- While they are browning add the tomato sauce, chopped tomatoes, onions, bell pepper, celery, garlic, carrots, bay leaves and remaining seasoning to the crockpot and stir well.2 (29 Ounce) Cans Tomato Sauce, 2 (15 Ounce) Cans Diced Tomatoes, 1 Each Green Bell Pepper, 1 Each Sweet Onions, 1 Rib Celery, 2 Tablespoons Garlic, 2 Each Carrots, 3 Each Bay Leaves, ½ Tablespoon Black Pepper, 1 Tablespoon Salt
- Once the meatballs are browned add to the crockpot and push down into the sauce. Allow to cook on low for 6-8 hours.
- Cook spaghetti as instructed on the packet, and serve sauce/meatballs on top. Add parmesan to taste.1 Pound Dry Spaghetti
Notes
Nutrition
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