Crock Pot Spaghetti
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs 20 mins
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Total Time
4 hrs 35 mins
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Servings
6
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Calories
537 kcal
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Course
Main Course
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Cuisine
Italian
Crock Pot Spaghetti
Description
This recipe starts by combining ground beef with breadcrumbs, parsley, garlic, egg, parmesan cheese, and seasoning to form flavorful meatballs. These are broiled briefly to create a browned crust, then placed in the slow cooker with a combination of marinara and canned tomato products. Slow cooking for several hours develops a deep, savory sauce and tender meatballs.
The cooked spaghetti noodles are added at the end and gently tossed with the sauce and meatballs so they absorb flavor and become coated without overcooking. A final garnish of parmesan cheese and fresh parsley adds brightness. The dish offers comforting texture contrasts between firm meatballs, tender pasta, and rich sauce.
For convenience, the pasta can also be cooked directly in the slow cooker with added liquid shortly before the end of cooking; however, this produces softer noodles. The long simmer suits busy cooks wanting hands-off preparation.
Ingredients
For the meatballs and sauce
- 1 1/2 pounds ground beef I use 90% lean
- 3/4 cup Italian-style breadcrumbs
- 3 tablespoons parsley chopped, fresh
- 1 1/2 teaspoons garlic minced
- 1 egg
- 1/3 cup Parmesan Cheese grated
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- cooking spray
- 28 ounce jar marinara sauce
- 16 ounce can crushed tomatoes
- 15 ounce can tomato sauce
For assembly
- 12 ounces spaghetti noodles cooked in salted water according to package directions
- 1/4 cup Parmesan Cheese grated
- 2 tablespoons parsley chopped
Instructions
- Preheat the broiler. Coat a baking sheet with cooking spray.
- Place the ground beef, breadcrumbs, parsley, garlic, egg, parmesan cheese, salt and pepper in a bowl. Mix until well combined. If it's hard to get everything to blend together, add a little water, a teaspoon at a time, until a smooth mixture forms.
- Shape the meat into 1 inch meatballs and place in a single layer on the prepared baking sheet.
- Broil the meatballs until browned, about 8-10 minutes.
- Place the meatballs in the bottom of the crock pot. Add the marinara sauce, crushed tomatoes and tomato sauce and stir gently to combine.
- Cover the slow cooker and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Add the cooked spaghetti to the crock pot, then toss gently to coat the pasta with the sauce.
- Sprinkle with parmesan cheese and parsley, then serve.
Notes
- To cook noodles directly in the crock pot, break them in half and add with 3/4 cup of broth or water during the last 30 minutes of cooking for softer pasta.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 537 kcal
% Daily Value*
| Calories | 537kcal | 27% |
| Carbohydrates | 60g | 20% |
| Protein | 39g | 78% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 110mg | 37% |
| Sodium | 789mg | 33% |
| Potassium | 1402mg | 30% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 1166IU | 23% |
| Vitamin C | 21mg | 23% |
| Calcium | 190mg | 19% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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