Slow-Cooker Spaghetti and Meatballs

There’s nothing quite like a classic plate of spaghetti and meatballs, and using a slow cooker makes this family favorite even easier. Plus, slow-cooking the meatballs allows them to absorb the rich flavors of the tomato sauce, creating a dish full of savory goodness. This recipe tastes just as good as our best spaghetti and meatballs recipe but with a mostly hands-off cooking experience.

Ingredients for Slow-Cooker Spaghetti and Meatballs

• Ground beef: Ground beef forms the base of the homemade meatballs. Use a blend with some fat to ensure the meatballs stay moist during the slow cooking process.
• Eggs and bread crumbs: Eggs and seasoned bread crumbs help bind the meatball ingredients together. If you use homemade bread crumbs, season them with Italian seasoning to add a nice balance of herbs and spices that enrich the overall taste.
• Parmesan and Romano cheeses: This grated cheese blend gives the meatballs a nutty, savory depth. It also adds a salty tang that enhances the other flavors in the meatballs.
• Onions and green peppers: These veggies are finely chopped and mixed into the sauce, giving it a slight sweetness and texture.
• Tomatoes: The combination of smooth tomato sauce, chunky diced tomatoes and concentrated tomato paste gives the sauce a perfect texture and balance.
• Garlic and seasonings: Minced garlic, bay leaves, dried basil, dried oregano and parsley flakes infuse the sauce with robust, aromatic flavors. These herbs help enhance the Italian-style profile of the dish, making it more flavorful as the meatballs simmer. Salt, pepper and crushed red pepper flakes round out the seasoning, giving the dish the right balance of savory and slightly spicy notes.
• Spaghetti: Serve the slow-cooked meatballs and tomato sauce over hot spaghetti to create this timeless classic. We recommend cooking pasta al dente so it still has a slight bite.

Directions

Step 1: Make the meatballs

Kayla Blydenburgh for Taste of Home

In a large bowl, mix the bread crumbs, cheese, pepper and salt. Stir in the beaten eggs, then add the ground beef and mix lightly but thoroughly. Shape the mixture into 1-1/2-inch balls.

Editor’s Tip: For tender meatballs, crumble the ground beef into the bowl. Gently combine the ingredients until the meat is evenly distributed but not overworked.

Step 2: Brown the meatballs

Kayla Blydenburgh for Taste of Home

In a large skillet over medium heat, brown the meatballs in batches. Drain the excess fat.

Step 3: Prepare the sauce

Kayla Blydenburgh for Taste of Home

In a 6-quart slow cooker, combine the chopped onion, green pepper, tomato sauce, diced tomatoes and tomato paste. Stir in the minced garlic, bay leaves, basil, oregano, parsley, salt, pepper and crushed red pepper flakes. Add the browned meatballs, stirring gently to coat them in the sauce.

Step 4: Slow-cook the meatballs and sauce

Kayla Blydenburgh for Taste of Home

Cover the slow cooker and cook on low for five to six hours or until the meatballs are cooked through. Remove the bay leaves from the sauce before serving. Serve with spaghetti.

Kayla Blydenburgh for Taste of Home

Slow-Cooker Spaghetti and Meatballs Variations

• Use frozen meatballs: For convenience, you can turn this slow-cooker spaghetti and meatballs recipe into a dish that starts with frozen meatballs. Add the frozen meatballs straight to the slow cooker without thawing, and adjust the cooking time as needed to ensure they heat through.
• Make turkey meatballs: Feel free to use ground turkey instead of ground beef. You can make your favorite turkey meatballs recipe, or combine the ground turkey with the same seasonings used in this recipe.
• Include spicy sausage: For a spicier version, replace half of the ground beef with spicy Italian sausage.
• Go vegetarian: Use plant-based ground meat alternatives to create a veggie-friendly twist on this classic meal.

How to Store Slow-Cooker Spaghetti and Meatballs

Store leftover slow-cooker meatballs and sauce in an airtight container in the refrigerator for up to four days. Keep any leftover spaghetti in a separate container in the fridge so it doesn’t absorb the sauce and become mushy.

Can you freeze slow-cooker spaghetti and meatballs?

You can make a big batch of spaghetti and meatballs and freeze it for later. Let the meatballs and sauce cool completely. Transfer them to a freezer-safe container and freeze for up to three months. You should freeze cooked pasta in a separate container.

Can you make slow-cooker spaghetti and meatballs ahead of time?

You can prepare and brown the meatballs a day ahead of time and store them in a covered container in the refrigerator. You can also mix the sauce in advance and store it in the same container as the meatballs. When you’re ready to cook, simply assemble everything in the slow cooker and cook as directed.

Slow-Cooker Spaghetti and Meatballs Tips

Kayla Blydenburgh for Taste of Home

Can you overcook spaghetti and meatballs in a slow cooker?

Because of the appliance’s low-and-slow cooking method, slow-cooked meatballs are less likely to overcook than baked meatballs. However, the longer the meatballs cook in a slow cooker, the tougher and chewier they may become. For best results, stick to the time suggested in the recipe for perfect, tender meatballs cooked just right.

Can you cook slow-cooker spaghetti and meatballs on high instead of low?

It’s best to cook the meatballs on low when preparing spaghetti and meatballs in a slow cooker. This allows the flavors to meld and the meatballs to become tender. Cooking on high may cause the meatballs to dry out.

How do you thicken the sauce for spaghetti and meatballs?

If your sauce is too thin, remove the slow cooker lid during the last 30 minutes of cooking to allow excess liquid to evaporate and thicken. You can also use another method to thicken sauce, like cornstarch or flour.

What should you serve with slow-cooker spaghetti and meatballs?

Spaghetti and meatballs pair nicely with a simple Italian salad or a crusty, fresh-out-of-the-oven garlic bread.