Slow Cooker Spaghetti & Meatballs Recipe
Slow Cooker Spaghetti & Meatballs Recipe photo by Taste of Home
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Slow Cooker Spaghetti & Meatballs Recipe

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4.5 15 15
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I’ve been cooking 50 years and this dish is still one that guests ask for frequently. My No. 1 standby recipe also makes amazing hero sandwiches, and the sauce works for any pasta. —Jane McMillan, Dania Beach, Florida
TOTAL TIME: Prep: 50 min. Cook: 5 hours
MAKES:12 servings
TOTAL TIME: Prep: 50 min. Cook: 5 hours
MAKES: 12 servings


  • 1 cup seasoned bread crumbs
  • 2 tablespoons grated Parmesan and Romano cheese blend
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 2 pounds ground beef
  • SAUCE:
  • 1 large onion, finely chopped
  • 1 medium green pepper, finely chopped
  • 3 cans (15 ounces each) tomato sauce
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 6 garlic cloves, minced
  • 2 bay leaves
  • 1 teaspoon each dried basil, oregano and parsley flakes
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • Hot cooked spaghetti

Nutritional Facts

1 cup (calculated without spaghetti): 254 calories, 11g fat (4g saturated fat), 79mg cholesterol, 1133mg sodium, 20g carbohydrate (7g sugars, 3g fiber), 20g protein.


  1. In a large bowl, mix bread crumbs, cheese, pepper and salt; stir in eggs. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls. In a large skillet, brown meatballs in batches over medium heat; drain.
  2. Place the first five sauce ingredients in a 6-qt. slow cooker; stir in garlic and seasonings. Add meatballs, stirring gently to coat. Cook, covered, on low 5-6 hours or until meatballs are cooked through.
  3. Remove bay leaves. Serve with spaghetti. Yield: 12 servings (about 3-1/2 quarts sauce).
Originally published as Slow Cooker Spaghetti & Meatballs in Taste of Home December 2014, p82

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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SanditheCat User ID: 1238615 255581
Reviewed Oct. 18, 2016

"This recipe got me so many compliments! I followed the ingredient list and cooking method exactly. For us, it's a keeper."

oreo95 User ID: 2985724 253712
Reviewed Sep. 5, 2016

"So easy, the house smelled amazing all day while cooking. Used diced tomatoes as someone suggested, other than that made it exactly like the recipe. Other than baked my meatballs instead of frying (they still cook up brown with a little crispness. Loved the addition of the crushed red pepper, just enough zip to the sauce.

I am half Italian (the better half) and have been making my grandmothers sauce and meatballs for years, this recipe is so much quicker to toss together and still get the taste of a home made sauce! Thank you!"

kristinap7 User ID: 2530514 243142
Reviewed Feb. 3, 2016

"Absolutely loved this recipe! I can't get my 10 year old to eat meat sauce, but she gobbled up the meatballs. I have always wanted a good sauce recipe (we always used jar sauce) and this is the one. Even the picky husband liked it, so it's definitely a keeper! Thank you for sharing Jane!!"

flowers>1 User ID: 2408583 239424
Reviewed Dec. 14, 2015

"pretty good...loved the meatballs, but I would mot put the diced tomatoes in....maybe petite diced or just use all sauce, also not a big fan of oregano, so I'd cut in half next time."

dschultz01 User ID: 1076910 236981
Reviewed Nov. 8, 2015

"The meatballs were very good, and the sauce was easy to throw together."

marlajan User ID: 8605849 236813
Reviewed Nov. 6, 2015

"Made this for the first time last night. My husband and son absolutely loved it. Will make this again soon."

tjswier User ID: 8461760 235307
Reviewed Oct. 20, 2015

"Really horrible. No flavor."

apschwartz User ID: 1393337 220190
Reviewed Feb. 10, 2015

"Somewhat time consuming to prep, but well worth it! The hubs loved it and we will have leftovers for the remainder of the week. As for the meat selection, I used ground round per the butcher at the grocery store."

Rivkel User ID: 7467768 218742
Reviewed Jan. 24, 2015

"I doubled this recipe since my boys and husband are huge eaters. Thank heavens, because we had three unexpected guests that evening. I received rave reviews. I added some red wine to it. It was an excellent sauce. Everyone said the meatballs were better than any they have had. I am excited because having a great spaghetti recipe is important in all families."

Remenec User ID: 6059530 216989
Reviewed Jan. 5, 2015

"Mama mia! I loved this recipe! My meatballs were a little over done on the bottom, even on low heat. So I set the oven to 350 degrees and baked the meatballs in a covered casserole dish. They turned out tender and delicious!"

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