Crock Pot Spaghetti and Meatballs
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.
- I have only made this in an oval slow cooker. I don’t think this would work in a traditional round slow cooker. There needs to be enough space between the meatballs and the spaghetti for it to cook evenly.
- 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.
- PLEASE NOTE: I have not tried this recipe with homemade 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 – use your favorite sauce or even homemade. I’ve become a big fan of Rao’s. It can get pretty pricey though unless I can find it at Costco.
- frozen meatballs – please see my notes above about purchasing frozen meatballs.
- water – this is added to help cook the spaghetti. Adding more sauce instead of water won’t help the spaghetti cook properly so the water is needed.
- Italian seasoning – I like the additional seasoning because we are watering down the sauce a bit to cook the spaghetti so this brings back a bit more of that flavor.
- minced garlic – there is no such thing as too much garlic in my opinion but use your best judgement here in what you prefer.
- dried basil – just like the Italian seasoning, I am kicking up the flavor profile a bit but you do not have to add this additional seasoning.
- spaghetti – I have only tested this with traditional spaghetti – not the thin spaghetti, fettuccine, linguine or any other type of pasta.
HOW TO MAKE CROCK POT SPAGHETTI
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 tbsp 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. Note: as the spaghetti cools the sauce will thicken up a bit so just leave the lid off and stir occasionally.
CRAVING MORE RECIPES?
Originally published: May 2015
Updated & Republished: February 2021
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 you are only using 1/2 a box which is 8 ounces in total)
- 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, place the spaghetti on top. Lay them a scattered fashion so all the noodles are not sticking together (see image). You don't want them to cook and end up in one big blob.
- Evenly drizzle the spaghetti with 2-3 Tablespoons of olive oil to lightly coat. Then, gently push down the spaghetti noodles until they are under the water/sauce mixture (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. PLEASE NOTE: when it is done, and as the spaghetti cools, the sauce will thicken up a bit so just leave the lid off and stir occasionally.
Video
Notes
- Please see my tips and ingredient listing in the post for answers to the most frequently asked questions.
- 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.
- PLEASE NOTE: I have not tried this recipe with homemade 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!
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 and other nutritional values can vary quite a bit depending on which brands were used.
Cooking spaghetti with meatballs is always the greatest dish. Can this dish be served with a green salad and some mixed vegetables?
Two questions: 1) Is that a 6qt crockpot? 2) Is there enough room in that crockpot to double the recipe?
Per Ninja’s website that is a 6 quart slow cooker.
Could i use vegetable oil instead of olive oil ? Woukd ir give the same results
Your story reminds me exactly of my childhood. Single, hard working mom, 2 kids, no money. I have so many great memories that revolve around cheap, fast meals that were undoubtedly made with as much love as any meal could be. Thanks for the recipe!
I agree with some of the people who’ve commented. This recipe called for too much water – my spaghetti was watery. I’ve never seen spaghetti be so droopy. Very disappointing. And the cook time is a bit too long; the noodles were fully cooked at slightly less than 3 hours.
Definitely needs a shorter cooking time. I cooked on low for 4.5 hours and the nooddles were overcooked.
Hi Christopher, thank you for commenting. I know there are a lot of different types of crock pots out there. Some do cook hotter than others so this is good to know!
This recipe is fine for the sauce meatballs and you can add some sausage in it but do not add the pasta to the bottom of the pan make sure you cook the pasta separate.
I have the same Ninja all ingredients the same, can I put this on high for 2 1/2 hours if I want it fast? Hope so! LOL, that’s what’s going on right now! Hope it works! ????
I want to make this using fresh meatballs, what do i do?
I just made this tonight for dinner. I followed it like it said. I had to add another jar of sauce only because my husband likes a lot of sauce. lol. Other than that, I overcooked it on high for 5 hours, but it came out great. We loved it.
I made this last night. I like the convenience of the making of this meal. But it needs some adjustments to it. Pasta came out mushy. Pasta was done within 3 – 31/2 hours and still was watery. It needs less water in it. I am going to try this again and use only 2 cups of water. I will cook it for 3 hours and check it. If it needs water I will add 1/2 – 1 cup of boiling water to it and go from there to checking it in an hour. It might be done by the 3 hour mark. In making the adjustments I feel this meal is a very good one.
I made this tonight and when I checked it after about 4 and a half hours, the noodles were getting on the mushy side. I’m thinking 3.5 hours would be a good medium for this. The sauce tastes great, though!
I will try this as a meal to make for a multi-family potluck. Can it be doubled? If so, any changes to cook time etc?
In reading your crockpot spaghetti recipe, I noticed you use the Ninja crockpot. I have the same one, but I have a problem with all my liquids cooking out and the rest burning. I noticed my regular crockpot does not have a vent hole and the Ninja does. Does yours? How do I rectify this?
Made this for dinner tonight and it was a little mushy. I used a regular slow cooker on low with regular spaghetti and cooked it for just under 5 hours.
I made this today, using whole wheat spaghetti. I started it before going out shopping. It had been going for a little over 2 hours when I got home, and I was a little dismayed to find the spaghetti was done, and working it’s way towards the mushy side of things. I’m planning on eating it tonight anyway, and am hoping it won’t hurt to reheat it.
I’m wondering if my cooker may have been the problem. I have a cuisinart multicooker. I used the low setting, but I’m wondering if it might still be to high a temp? I could use the simmer setting instead.
Hello, I used the crock pot liner and it turned out great. Loved the recipe, so easy and tastes great# I’m cooking it again right now. Thanks for the great recipes.
Judy
Thanks so much Judy! Good idea about using the crock pot liner!!
If I don't add meatballs should reduce the amount of liquid?
Can you use a crock pot liner with this recipe?
I so love this recipe! My crock pot is my best friend!!!
How many servings is this recipe?
I want to use fresh meat balls do I make the meat balls, cook them, freeze them and use as directed or what?
I cooked 2lbs of ground beef with 2 24oz jars of chunky of Barilla sauce and Angel hair pasta. Cooked sauce first in crockpot on low. Par boiled pasta till just tender then it to sauce . Cooked for additional hour on low in crockpot. Came out perfect. Served with tossed salad and garlic bread.
Yay, so glad it was a hit for you! Don't you just love easy recipes like this?
I did the same but set the Ninja to oven for 30 minutes on 325 degrees. It's my favorite quick meal
I tried with whole wheat spaghetti and it was mush. 🙁
Any suggestions? I can't help but love the concept!
Me too! Maybe we have to use regular… 🙁