Crock Pot Spaghetti and Meatballs is an all-in-one meal! Perfect for a buffet-style meal or potluck! So easy and only a handful of ingredients!
A SIMPLE WAY TO MAKE A DELICIOUS DINNER
For the longest time, I have been trying to figure out the best way to make spaghetti in a slow cooker. It took me a few tries and some were successful and others, not so much. It's all about layering it the right way and making sure the noodles don't come out in one big clump. The end results turned out delicious!
TIPS FOR MAKING CROCK POT SPAGHETTI:
- Some older models of slow cookers cook slower than the newer models. Also, some slow cookers have metal inserts and some have ceramic. All of this affects cooking time. In general, a metal insert will cook a bit faster than a ceramic. So adjust your time accordingly.
- Frozen Meatballs don’t all seem to come in standard size packaging. In addition, frozen meatballs can be on the larger size or smaller size. So, I use an amount of meatballs for reference. If the meatballs are fairly small, you’ll want to use about 40 meatballs. If they are larger meatballs, you’ll use about half that amount.
- I have not tried this recipe with homemade fresh meatballs. I’m not sure if it would work because they may fall apart during cooking or may produce too much grease as they cook. If you try it out, please let me know how it turns out for you!
- Want to make this in your Instant Pot? Try my INSTANT POT SPAGHETTI AND MEATBALLS recipe!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- spaghetti sauce
- frozen meatballs
- water
- Italian seasoning
- minced garlic
- dried basil
- spaghetti noodles
- olive oil
HOW TO MAKE CROCK POT SPAGHETTI AND MEATBALLS:
In a 6-quart oval slow cooker, pour in half the jarred spaghetti sauce. Layer the frozen meatballs in a single layer on top of spaghetti sauce.
Pour the rest of the spaghetti sauce evenly over the meatballs.
Then pour in 4 cups of water. Sprinkle minced garlic, Italian seasoning, and basil on top. No need to stir.
Finally, layer the spaghetti noodles on top. It's okay if they look scattered at the moment. This will help in the next step.
Evenly drizzle the the top of the noodles with 2-3 tablespoon olive oil to coat.
Then, gently push down the spaghetti noodles until they are under the water (breaking them as necessary to fit.) Try to make sure each noodle is coated in the sauce. This will help to keep the noodles from sticking together while cooking.
Cover and cook on low for about 2.5 hours (until noodles are soft and meatballs are heated through). About halfway through, gently stir the noodles with a pasta fork to make sure none of the noodles are sticking together.
Spaghetti is ready when the noodles are al dente and most of the liquid has been absorbed by the pasta.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Crock Pot Spaghetti and Meatballs
Ingredients
- 24 ounce jar spaghetti sauce
- 20 ounce bag frozen meatballs (24 count for larger meatballs and 40 count for smaller meatballs)
- 4 cups water
- 1 teaspoon Italian seasoning
- 2 teaspoons minced garlic
- 1 teaspoon dried basil
- ½ (16 ounce) box spaghetti noodles
- 2-3 Tablespoons olive oil
Instructions
- In a 6-quart oval slow cooker, pour in half the jarred spaghetti sauce and do your best to spread it around evenly.
- Layer the frozen meatballs in a single layer (as best as possible) on top of spaghetti sauce.
- Pour the rest of the spaghetti sauce over the meatballs.
- Then pour in 4 cups of water.
- Sprinkle minced garlic, Italian seasoning, and basil on top. No need to stir.
- Finally, layer the spaghetti noodles on top and evenly drizzle the spaghetti noodles with 2-3 tablespoon olive oil to lightly coat.
- Then, gently push down the spaghetti noodles until they are under the water (breaking them if necessary to fit.)
- Try to make sure each noodle is coated in the sauce. This will help to keep the noodles from sticking together while cooking.
- Cover and cook on low for about 2.5 hours (until noodles are soft and meatballs are heated through).
- About halfway through, gently stir the noodles with a pasta fork to make sure none of the noodles are sticking together.
- Spaghetti is ready when the noodles are al dente and most of the liquid has been absorbed by the pasta.
Video
Notes
- Some older models of slow cookers cook slower than the newer models. Also, some slow cookers have metal inserts and some have ceramic. All of this affects cooking time. In general, a metal insert will cook a bit faster than a ceramic. So adjust your time accordingly.
- Frozen Meatballs don’t all seem to come in standard size packaging. In addition, frozen meatballs can be on the larger size or smaller size. So, I use an amount of meatballs for reference. If the meatballs are fairly small, you’ll want to use about 40 meatballs. If they are larger meatballs, you’ll use about half that amount.
- I have not tried this recipe with homemade fresh meatballs. I’m not sure if it would work because they may fall apart during cooking or may produce too much grease as they cook. If you try it out, please let me know how it turns out for you!
- Want to make this in your Instant Pot? Try my INSTANT POT SPAGHETTI AND MEATBALLS recipe!
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: May 2015
Updated & Republished: February 2021
Judd
Turn out pretty good but little starchy any ideas
Joyce
Easiest way to make spaghetti and meatballs.
Sharon Sallows
Don't know if you are still doing your blog, but followed the directions, had a major power outage, removed noodles and meat balls put in fridge, when power came back on, mixed everything together and continued cooking. Came out perfect, tasted so good. Thanks for the recipe. It's a keeper
Brandie @ The Country Cook
Power outages always come when you are right in the middle of something, right? LOL. So glad to hear it all came out good still for you! I really appreciate you taking the time to comment!
Debbie
Super easy and delish! I added more spaghetti sauce and spices! Will make again!
Brandie @ The Country Cook
Thanks so much Debbie! I appreciate you taking the time to come back & comment!
Jamie
Just fixed this for the first time. It turned out fantastic, thank you for the recipe! This will be something I look forward to fixing again.
Perry
My Crockpot has a vent. Open or closed?
Cindy S
The meatball over powered the whole meal. I didn't taste any of the sauce. I add Parmasan cheese and mushrooms that helped a little. Will add more spices next time.
Abbi Rubbelke
I made this tonight and followed the recipe exactly. I cooked it on low for 4 hours and the noodles ended up really soggy. I used regular spaghetting. The flavor was really good but the texture of the soggy noodles waa just kind of hard to get past.
Darby
Easy and good
Monica Sattazahn
Hi,
Has anyone tried with rotini noodles? Seems so easy and less mess than defrosting meatballs, heating sauce, and cooking noodles separately. All-in the crock pot for me....
Dave Angel
Great and easy recipe. I double the sauce and the meatballs.
Brandie @ The Country Cook
Thanks so much Dave!
Amber
Can you use meatballs that are not frozen? I bought them before I read the directions and I’m making it tonight.
Cheri
If you double the pasta in this recipe. Would you double the water?
Brandie @ The Country Cook
Honestly I wouldn’t double this recipe. It will overcrowd the slow cooker and the pasta might come out gummy. If you really want to make more, I would use a second slow cooker. This will ensure optimal results.
Suzanne H Woodring
Made this today. It is very good. Thank you.
Mimi
I just made this dish for dinner tonight and it was great. I used fettuccine because that was what I had on hand. This will be how I make spaghetti and meatballs from now on! So easy! I was skeptical at first and could not see how this would work, but now I am a convert. Thanks for your efforts in figuring this out and sharing it with all of us.
Phil
Better buy two jars of sauce,,, one jar doesn't cut it, luckily I had some plain tomatoe sauce to add:) than it was good
Emily
Has anyone tried it with fresh meatballs? As in I roll up ground beef and place on top to cook.
Brandie @ The Country Cook
Hi Emily, it should work fine. Just make sure the meatballs aren't too large and that you use a lean meat so you don't get a lot of grease produced.
Jeff
I’m about to try this.
Stacey
Can this recipe be doubled easily in one crockpot? Has anyone doubled? What was your experience?
Brad Hierstetter
3 1/2 hours (on low) seemed to be the magic time when I made this earlier in this week. It turned out great, and couldn't be any easier to make.
Brandie @ The Country Cook
Perfect!! Thanks a bunch Brad!!
Hannah
How would you freeze this?
Brandie @ The Country Cook
Hi Hannah, are you referring to before or after cooking?
Donna
I can never find a good frozen meatball that tastes good. Any suggestion?
Johnny
Donna, I made this dish this evening using Johnsonville frozen meatballs and we were really happy with the result and will be adding this dish to our regular rotation.
When using frozen meatballs in the past, I have found one of the ingredients to be 'textured hydrolized soy protein' which is chem-speak for meat substitute soybeans. These Johnsonville meatballs did not have that ingredient and were quite good and well seasoned. I think you all would enjoy.
Julie
Costco - The Kirkland meatballs are awesome.
Lauren Hall
Can you double the recipie for a large group in a regular size crock pot?