Crock Pot Spaghetti and Meatballs
A simple and delicious recipe for Crock Pot Spaghetti and Meatballs that combines frozen meatballs, marinara sauce, and spaghetti for an easy meal.
- Prep Time: 10 minutes
- Cook Time: 3 to 3.5 hours
- Total Time: 3 hours 10 minutes to 3 hours 40 minutes
- Yield: 6-8 servings 1x
- Category: Main Dish
- Method: Crock Pot
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
- 32 oz frozen meatballs
- 48 oz marinara sauce (2 x 24 oz jars)
- 1 ¼ cups water
- 1 tablespoon Italian seasoning
- 1 tablespoon garlic puree
- 1 teaspoon salt
- 1 teaspoon pepper
- 12 oz spaghetti noodles, uncooked
- Optional Garnish: grated parmesan cheese
- Optional Garnish: chopped parsley
Instructions
- Dump the frozen meatballs into the Crock Pot.
- Pour the marinara sauce over the meatballs.
- Add the water, Italian seasoning, garlic puree, salt and pepper to the pot.
- Stir all of the ingredients in the Crock Pot together.
- Place lid on the pot and set it to cook on LOW.
- After 2 hours of cooking break the spaghetti noodles into thirds and add them to the pot.
- Stir until most of the spaghetti noodles are topped with sauce and meatballs.
- Return the lid to the pot and continue cooking for an additional 1 to 1.5 hours stirring every 20-30 minutes to make sure all of the noodles cook evenly.
- When the noodles are tender the dish is ready.
- Stir well one last time and garnish with grated parmesan cheese and parsley if desired.
- Serve and enjoy!
Notes
- Ensure the meatballs are completely thawed before cooking for even heating.
- Adjust seasoning to taste according to preference.
- Cooking times may vary; check for noodle tenderness.
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 8g
- Sodium: 1100mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 50mg