Servings
Font
Back
0 from 66 votes

Slow Cooker Spaghetti and Meatballs

This is the ONLY way to make this! Even the pasta gets cooked right in the crockpot! SO stinking easy, right?

Prep Time
20 mins
Cook Time
8 hrs 20 mins
Total Time
9 hrs 5 mins
Servings: 6 servings
Course: Main Course

Ingredients

  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can diced tomatoes
  • 1 15-ounce can tomato sauce
  • 1 cup beef stock
  • ½ medium sweet onion diced
  • 3 cloves garlic minced
  • 2 teaspoons granulated sugar
  • Kosher salt and freshly ground black pepper to taste
  • 8 ounces Spaghetti broken in half
  • ⅓ cup chopped fresh basil leaves
For the meatballs
  • 1 pound lean ground beef
  • ½ pound Italian sausage casing removed
  • ½ cup panko
  • ¼ cup whole milk
  • 1 large egg lightly beaten
  • 3 tablespoons freshly grated parmesan
  • 3 tablespoons chopped fresh parsley leaves
  • 2 cloves garlic minced
  • Kosher salt and freshly ground black pepper to taste
  • 1 ½ tablespoons olive oil

Instructions

    Cup of Yum
  1. In a large bowl, combine ground beef, sausage, Panko, milk, egg, Parmesan, parsley and garlic; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 3/4-to-1-inch meatballs, forming about 32-35 meatballs.
  2. Heat olive oil in a large skillet over medium high heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.
  3. Place crushed tomatoes, diced tomatoes, tomato sauce, beef stock, onion, garlic and sugar into a 6-qt slow cooker. Stir in meatballs until well combined; season with salt and pepper, to taste.
  4. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  5. Stir in pasta; cover and cook on low heat for an additional 30-40 minutes, or until pasta is tender, stirring once. Stir in basil.
  6. Serve immediately.