Ingredients
Scale
- 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)
Instructions
- In a slow cooker, combine the tomato sauce, diced tomatoes, oregano, basil, onion powder, garlic powder, sugar, and parmesan cheese.
- Add the frozen meatballs to the mixture and gently stir to combine.
- Cook on low heat for 5-8 hours to allow the flavors to meld.
- About 30 minutes before serving, cook the spaghetti noodles as per package instructions until al dente.
- Drain the spaghetti and mix it into the sauce and meatballs in the slow cooker.
- Stir to combine and serve hot, topped with additional parmesan cheese if desired.
Notes
Feel free to add vegetables like bell peppers or onions to the sauce for extra flavor.
For a vegetarian option, substitute meatballs with plant-based alternatives.
Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 50mg