Slow Cooker Spaghetti and Meatballs
User Reviews
5
-
Prep Time
5 mins
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Cook Time
4 hrs 30 mins
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Total Time
4 hrs 35 mins
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Servings
6 servings
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Calories
407 kcal
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Course
Main Course, Dinner
Slow Cooker Spaghetti and Meatballs
Description
The recipe combines canned diced and crushed tomatoes with beef broth, honey for mild sweetness, balsamic vinegar for acidity, Italian seasoning, garlic, and onion powder to build a flavorful sauce base in the slow cooker. Meatballs are added to cook gently in the sauce for several hours until cooked through and savory.
Broken spaghetti is then submerged and cooked within the sauce until tender, absorbing the flavors. Optional toppings like fresh herbs and Parmesan cheese are suggested for garnishing. This one-pot method simplifies preparation and blends flavors well.
Practical tips include fully covering the pasta in liquid before cooking, breaking spaghetti to fit, adjusting broth for desired sauce consistency, and monitoring temperature to ensure meatballs are done. Leftovers store well in airtight containers for up to a week, divided into portions for easy reheating.
Ingredients
- 1 15- ounce diced tomatoes canned 400g, Add another for more sauce
- 1 15- ounce crushed tomatoes 400g can
- 1 ⅓ cup beef broth 300ml
- 2 tbsp honey or to taste
- 1 tbsp balsamic vinegar
- 2 tsp Italian seasoning
- 1 tsp garlic optional, minced
- ½ tsp onion powder optional
- salt to taste
- black pepper to taste, freshly ground
- 1 lb meatballs 450g
- 8 ounces spaghetti 100g, broken in to two
- Herb optional toppings
- Parmesan Cheese optional toppings
Instructions
- Mix the tomatoes, beef broth, honey, balsamic vinegar, Italian seasoning, garlic and onion powder (if using), salt and pepper together in a 6qt Slow Cooker.
- Mix in the meatballs, close and cook for 3-4 hours on high or 6-7 hours on low heat.
- Mix in the spaghetti making sure it is submerged in the sauce and cover and cook for another 30 minutes on high or until the pasta is tender to your liking.
- Ladle into bowls and top with herbs and cheese before serving.
Notes
- Ensure the spaghetti is fully submerged in liquid before cooking to achieve even tenderness.
- Break dry spaghetti into thirds to fit your slow cooker pot.
- Adjust the amount of beef broth if you prefer thinner sauce consistency.
- Slow cooker times may vary; check meatballs are thoroughly cooked and pasta cooked to desired tenderness.
- Store leftovers in single-serving airtight containers to simplify reheating, keeping them fresh up to one week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 44g | 15% |
| Protein | 20g | 40% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 54mg | 18% |
| Sodium | 452mg | 19% |
| Potassium | 712mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 12g | 24% |
| Vitamin A | 268IU | 5% |
| Vitamin C | 15mg | 17% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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