Name: Crockpot Spaghetti and Meatballs
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Italian
Ingredients: 56 oz. canned tomato sauce (two 28-oz. cans); 14 oz. can diced tomatoes; 2 Tbsp. dried oregano; 1 Tbsp. dried basil; 1 tsp. onion powder; 2 tsp. garlic powder (or 4 garlic cloves minced); 1 Tbsp. sugar; 2 Tbsp. parmesan cheese (grated or shredded); 26 oz. bag frozen Italian meatballs (any 26–32 oz. bag); 8 oz. dried spaghetti (this is a half of a 1 pound box, cooked according to package directions)

Jump to Recipe·Print Recipe·Leave a Review

Crockpot Spaghetti and Meatballs is the ultimate comfort food that turns your kitchen into a fragrant Italian bistro. Picture this: you come home after a long day, and the rich aroma of savory meatballs and zesty tomato sauce greets you at the door. The beauty of this dish lies not just in its hearty flavors but also in how incredibly easy it is to make. With only a few minutes of prep time, this one-pot wonder cooks gently throughout the day, allowing all the flavors to meld beautifully.

I first discovered this recipe during a busy week when takeout just wasn’t cutting it anymore. The simplicity of dropping in frozen meatballs and tomato sauce while enjoying my morning coffee was a game changer. By dinner time, I had a delicious meal effortlessly waiting for me. This budget-friendly, crowd-pleasing dish is perfect for weeknight dinners, potlucks, or any occasion where you want satisfying comfort food without the fuss.

Why You’ll Love This Recipe

Simple & Quick: Just 10 minutes of prep and let the slow cooker do the rest!
Irresistible Flavor: A savory blend of spices combined with hearty meatballs and rich tomato sauce creates a mouthwatering experience.
Eye-Catching Appeal: The vibrant red sauce paired with steaming spaghetti is visually appealing and inviting.
Flexible Serving: Great for family dinners, casual gatherings, or leftovers for lunch the next day.
Diet-Friendly Options: Easily adjustable for gluten-free or dairy-free diets.

Ingredients You’ll Need

56 oz. canned tomato sauce: Use two 28-oz. cans of your favorite brand for a rich base; look for no added sugar or preservatives for a healthier option.
14 oz. can diced tomatoes: Adds texture and freshness to your sauce, enhancing the flavor profile.
2 Tbsp. dried oregano: This herb lends an earthy taste that complements the sauce beautifully.
1 Tbsp. dried basil: Offers a classic Italian flavor; fresh basil can be substituted for a brighter taste if added at the end.
1 tsp. onion powder: For a subtle sweetness and depth without the need for chopping onions.
2 tsp. garlic powder (or 4 garlic cloves minced): Elevates the sauce with a burst of garlicky goodness; fresh garlic gives it a more robust flavor.
1 Tbsp. sugar: Balances the acidity of the tomatoes, making the sauce more flavorful.
2 Tbsp. parmesan cheese (grated or shredded): Adds a nutty, cheesy element, perfect for finishing touches to the dish.
26 oz. bag frozen Italian meatballs: These are convenient and save time; however, homemade meatballs can be used if you prefer.
8 oz. dried spaghetti: This is half of a 1-pound box; always cook according to the package directions for perfect pasta.

How to Make Crockpot Spaghetti and Meatballs

Prepare the Sauce: In your slow cooker, combine the 56 oz. canned tomato sauce, 14 oz. can diced tomatoes, 2 Tbsp. dried oregano, 1 Tbsp. dried basil, 1 tsp. onion powder, 2 tsp. garlic powder, and 1 Tbsp. sugar. Stir until well mixed. This base is essential for a flavorful dish.
Add the Meatballs: Gently place the 26 oz. bag of frozen Italian meatballs into the sauce. No need to thaw them first; they will cook perfectly in the crockpot. Cover to keep the warmth in.
Cook the Dish: Set your crockpot on low for 6 hours. Resist the urge to peek too often! The sauce will get thick and rich as the meatballs soak up all the delicious flavors.
Prepare the Pasta: About 15 minutes before serving, cook the 8 oz. dried spaghetti according to the package directions until al dente. This timing ensures that the pasta stays firm and doesn’t become mushy.
Combine and Serve: Drain the pasta and mix it gently with the sauce and meatballs. Or, serve the spaghetti on plates with meatballs and sauce on top—this gives a nice visual appeal. Finish with a sprinkle of 2 Tbsp. parmesan cheese for added flavor.
Enjoy: Now, sit down with a plate of Crockpot Spaghetti and Meatballs and savor each bite!

Storing & Reheating

To store leftovers, let them cool at room temperature for just a little while before placing them in an airtight container; they’ll last in the refrigerator for about 3-4 days. For longer storage, freeze the spaghetti and meatballs in portions; they can last up to 3 months. When you’re ready to enjoy again, reheat in the microwave for 2-3 minutes or until heated through, stirring occasionally. Just a heads up: pasta can become a bit mushy after being frozen, so you might want to cook fresh pasta when ready to serve.

Chef’s Helpful Tips

Avoid overcooking the meatballs; frozen ones are best kept in the sauce for just the right amount of time.
If you love garlic, consider adding sautéed fresh garlic right before adding the sauce.
Enhance the flavor by adding a splash of red wine into the sauce for an extra depth of taste.
For a creamier dish, stir in a bit of cream or ricotta cheese just before serving.
Fresh herbs can be added to the sauce towards the end for a pop of freshness.

You’re going to fall in love with this hearty Crockpot Spaghetti and Meatballs recipe! It’s a meal that brings everyone together, and I can already hear the compliments rolling in from the family. Feel free to experiment with spices or even different types of sauces to make this dish truly your own.

Recipe FAQs

Can I use fresh meatballs instead of frozen?

Absolutely! If you prefer homemade meatballs, they can be added to the sauce raw. Just ensure they are cooked all the way through by the end of the cooking time.

How can I make this recipe gluten-free?

Simply use gluten-free pasta and ensure your canned tomato sauce is also gluten-free. Most brands are, but it’s best to check the labels.

Can I leave this recipe on for longer than 6 hours?

You can leave it on for longer if set to low. However, keep an eye on it to avoid overcooking the meatballs and pasta, which can become mushy after extended time.

What’s the best way to reheat frozen leftovers?

Let them thaw overnight in the refrigerator, then reheat in a microwave for the best texture. Keep it covered while reheating to retain moisture.

Gather your family, set the table, and prepare to enjoy this delectable Crockpot Spaghetti and Meatballs—it’s a beloved dish that will warm hearts and fill bellies!

Crockpot Spaghetti and Meatballs